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1
Preparation: Sift the bread flour, brown sugar and salt if there are any lumps.
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2
Preheat the oven to 230C so as to bake the bagels straight away after kettling.
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3
However, do not preheat the oven for too long because the temperature will be too high and the bagels may burn.
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4
Put the bread flour, whole wheat flour, brown sugar, salt and dry yeast in a bowl.
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Toss lightly, add water and mix well.
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6
After mixing to a dough start to knead until smooth on a floured work surface.
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7
Knead for about 20 minutes although you will still feel the coarseness from the whole wheat flour after 20 minutes.
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8
If necessary dampen your hand to knead the dough if it is too stiff.
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9
Dust the work surface with some flour if the dough is too wet.
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10
After the dough is elastic shape into a ball.
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11
Divide the dough into 4 portions and shape into balls.
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12
Cover with plastic wrap and moistened kitchen paper.
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13
Leave to rest for 10 minutes.
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14
If you're using dried fruit, mix it in when you form your balls.
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15
I will show you how to shape the dough into bagel rings in detail.
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16
Roll out into a 10-cm-diameter round after resting the portioned dough.
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17
Fold both sides towards the centre to make the ends straight as in this picture.
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18
Roll up the dough from the front.
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19
When you roll press the dough hard with your fingers to make dense-textureed bagels.
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20
Seal the end by squeezing the dough together with your fingers.
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21
Roll into a 20-cm-long sausage shape.
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22
When you do this try to make both ends slightly thicker.
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23
Flatten one end of the sausage shape and wrap the other end to seal the ring.
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24
If you do not seal the ends tightly at this point they might come apart later.
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25
Shape the dough nicely with the seam side down.
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26
Place the prepared dough onto parchment paper and cover with plastic wrap or a plate.
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27
Leave to prove for 30-40 minutes until the dough has doubled in size.
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28
It takes more or less time depending on the room's temperature.
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29
After proving cook the dough.
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30
Heat the kettling water with the brown sugar in it and drop the dough in to cook for 30 to 40 seconds.
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31
Keep the water gently simmering.
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32
If the temperature is too high the bagel will form wrinkles on the surface.
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33
I start to preheat the oven at this point.
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34
This is the dough just after proving and before kettling.
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35
The two at the bottom have dried blue berries.
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36
This is after kettling.
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37
Can you see the difference?
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38
They have doubled in size after kettling.
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39
Put them in the preheated oven straight away after kettling (if the oven isn't completely preheated it's fine to wait until it is).
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40
Bake at 230C for about 11 minutes.
