For these I used this BBC GoodFood recipe. Be warned though, it needs some tweaking:
- Divide the dough into 6, not 8 as it says (8 makes them to small)
- Set your oven to 180, not 220 (assuming you have a fan oven like me),
- Keep an eye on them at the 15, 20 and 25 minute intervals – they are prone to burning (I think because of the sugar content)
If you put the sesame seeds on while the boiled bagels are drying to go in the oven you shouldn’t need egg to make them stick, the residual water does the trick.
(credit to the comments section on the recipe page!)
Bagels are a lot of fun to make, the boiling is fun, the wrinkly look the dough has is fun, it’s all fun.