Recipes

Instructions

1. Blend the flour, yeast, salt, honey and beaten egg until well combined (a food processor does the job well). Gradually add warm water until a dough is formed.
2. Knead the dough on a lightly floured work surface until smooth. Then place in a bowl, cover and leave in a warm place to prove (this should take around an hour).
3. After an hour, return the dough to a lightly floured surface and ‘knock back’ (knead for two or three minutes to smooth out any large air pockets).
4. Using your hands, divide the dough into twelve portions and roll each into a ball, place on a baking tray lined with slightly oiled greaseproof paper and flatten slightly. Make a hole in the centre of each of the balls using the handle of a wooden spoon. Cover with cling film and set aside to prove for roughly 45 minutes.
5. While waiting, preheat the oven to 230C/450F/Gas 8.
6. Once the bagels have proved, bring a pot of water to the boil. Lower each bagel in and poach for 1 – 2 minutes.
7. Scatter the sesame seeds and poppy seeds onto separate plates. While the bagels are still wet, press one side into the sesame seeds and the other side into the poppy seeds.
8. Place the bagels back onto the lined baking tray and bake for 10-12 minutes, or until golden-brown. Set aside to cool.

To serve:
Cut the bagels in half and fill with smoked salmon and Lactofree soft white cheese.