7g instant yeast (the one in the packet)...I think it is also know as easy blend yeast
or 2 tsp of the yeast that needs to be reconstituted with water
1 1/2 tbsp sugar
300 ml water
500g bread flour
1 1/2 tsp salt
Place all the ingredients in a bowl or mixer with a dough hook. Take care to keep the salt and the yeast apart until you are ready to blend and mix in the water. Add the 300 ml of water bit by bit until you have a firm moist dough. Knead for 10 minutes (less if you are using a mixer)
Place dough in a bowl (can be slightly oiled...though I haven't bothered)
Leave for about hour or until double in size.
Once dough has risen (and the sun has started to shine :o) Punch down and leave for 10 minutes.
Preheat your oven to 425F or Gas Mark 7
Cut the dough into 8 pieces. Roll into a ball and then stick your thumb or finger into the middle and stretch from the center until the dough piece is doughnut shaped. Don't try and make it sausage shaped and bring to two ends together...we tried that and it didn't work very well.
Leave shaped dough for 10 minutes and meanwhile get a pot of water boiling with a couple of tablespoons of honey
Reduce to a simmer. Lower the bagel into the water and wait for it to puff up and float to the surface. This takes no more than a couple of minutes.
Once they have puffed up, lift with a slotted spoon and place on a greased baking tray.
Bake in the oven for 20 minutes or until golden.
*Variations...If you wanted cinnamon raisin bagels add 1 - 1 1/2 tsp of cinnamon to the dough and add 1/2 of raisins after kneading.
Until next time...