1 teaspoon sugar
1 tablespoon bread flour
2/3 cup warm water
2 eggs
1-1/2 tablespoons active dry yeast
1/4 cup vegetable oil
3 cups bread flour
2 tablespoons sugar extra
1-1/2 teaspoons salt
Poaching Liquid:
16 cups water
2 tablespoons sugar
Glaze:
1 egg yolk
1 tablespoon water
poppy or sesame seeds
In a large bowl, combine sugar, 1 tablespoon flour and water, sprinkle in yeast and stand until frothy. Stir in eggs and oil. Mix 1 cup flour, extra sugar and salt into yeast mixture. Beat until smooth. Stir in enough of the remaining flour to make a soft dough.
Turn onto a lightly floured surface and knead until smooth and elastic (about 10 mins). Place in a greased bowl, turn dough over in the bowl to grease all over. Cover with plastic wrap, stand in a warm place to rise for 1 hour or until doubled in size and imprint remains when dough is pressed. Punch down dough using fist, knead for 2 mins.
Divide into 12 equal portions. Shape each piece into a ball (keep dough covered with plastic wrap while shaping). Poke finger through center of each ball. Twirl around finger to form a ring. Place on floured oven tray and cover. Allow to rise for 15 minutes. Bring water to the boil in a large pan. Add sugar. Place half the bagels into the water, cook 1 minute. Turn, cook for 1 minute longer. Using a slotted spoon, remove bagels to a greased baking tray lined with greased foil. Cook remaining half of bagels in poaching liquid. Combine egg yolk and water. Brush over bagels. Sprinkle with poppy or sesame seeds. Bake in a hot oven (400F) for 25 minutes or until golden. Cool on a wire rack.
Makes 12.