Ingredients

Method

• 20 g fresh yeast
• 20 g caster sugar
• 1 cup warm milk
• ½ cup warm water
• 450 g bread flour
• 12 g salt
• 10 g potato starch
• 1 free-range egg, beaten

Method

Ingredients

1. Mix the yeast, sugar and milk and half the water. The yeast and sugar should be dissolved.

2. Place the flour into the bowl of a stand mixer fitted with the dough hook.

3. Add the yeast mixture.

4. Knead for 10 minutes, cover and prove for 20 minutes.

5. After proving, knead again while adding the balance of the water with the salt.

6. Once a smooth dough ball has formed, transfer to an oiled container and prove for 30 minutes.

7. After 30 minutes, punch down the dough, reshape into a ball and prove for the remaining 30 minutes.

8. Divide dough into 12 equal balls. Cover and allow to prove for a further 15 minutes.

9. Fill a large saucepan halfway with water. Bring to the boil and add the potato starch.

10. Preheat the oven to its highest setting and place a small metal bowl filled with water into the oven.

11. Boil the bagels in the water on each side for a minute.

12. Place the boiled bagels on a greased baking tray. Brush with the beaten egg, sprinkle with sesame seeds and bake for 20 minutes, until golden.

13. Remove from the oven and cool on a cooling rack.

Find more bread recipes here. 

Extracted with permission from Just Teddy - Petals from Paris by Teddy Zaki. Images courtesy: That Food Guy Publishing - a division of That Food Guy Group