How To Make Bagels | delicious. Magazine

Combine the malt extract, prunes, warm water, strong white bread flour, strong wholemeal bread flour, fast action yeast, fine salt, and vegetable oil in a blender or food processor to form a dough.

Knead the dough until smooth and elastic, then let it rise until doubled in size.

Shape the dough into bagels, ensuring to create the correct sized hole.

Prepare a poaching pot with water, malt extract, and bicarbonate of soda.

Poach the bagels in the pot for a few minutes on each side.

Remove the bagels from the pot and sprinkle with poppy seeds, caraway seeds, and sesame seeds before baking.

Bake the bagels on a large baking tray lined with compostable baking paper until golden brown.

Equipment Needed

Spice Level: