The origin of the bagel is unclear, but one source claims that this circular Jewish bun was first mentioned in 1610, when it was given to women in childbirth as a gift signifying eternal life.
INGREDIENTS
· 60 ml (¼cup sunflower oil
· 30 ml sugar
· ½ teaspoon salt
· 250 ml (1 cup) warm water
· 7 ml dried yeast
· 1 egg, beaten
· 450 g flour
METHOD
Mix the oil, sugar, salt and water. Stir in the yeast and leave for about ten minutes until the mixture becomes frothy. Beat in the egg. Sieve the flour into a mixing bowl. Turn onto a floured board and knead for 10-15 minutes until the dough is smooth. Cover and leave to size for about two hours until doubled in size.
Punch down, and then knead until smooth and elastic. Divide dough into about 12 portions. Roll each into a sausage shape and form into a ring, moistening the ends before pinching together to join.
Cover and leave in a warm place for about ten minutes to rise. Preheat the oven to 200⁰C. Drop the bagels into a pot of rapidly boiling water, one at a time, and cook for a few minutes until they rise to the top. Remove with a slotted spoon and place on an oiled baking sheet. Bake for about 20 minutes until crisp.
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