Beigels made in the traditional way - poached, glazed and baked
In a large bowl, mix together the flour, yeast and salt. Add the water and oil and mix to make a dough. Knead on a clean surface until smooth and elastic. Shape into a ball, coat with a little extra oil and place in a clean bowl. Leave to rise, covered with a plastic bag.
When the dough has doubled in size, deflate it and divide it into 12 pieces. One at a time, roll into a sausage shape, about 15cm long. Wet the ends and press them together to make a ring. Leave to prove, covered, on a lightly oiled plastic board or metal baking sheet (not floured cloths or boards).
Preheat the oven to 200C. Lightly oil a couple of baking sheets and in a wide pan bring around a 10cm depth of water to the boil.
When the bagels have roughly doubled in size, they are ready for poaching. You will need to do this in batches. Turn the pan of water down to a simmer, then slip as many bagels as will fit comfortably into the water (allow room for them to puff up). Cook for a minute on each side, then remove and drain on a clean tea towel (not kitchen paper as it will stick).
When they are all poached, lay the bagels on the baking sheets, gently sticking any that uncurled in the water back together again. Brush all over with beaten egg, then sprinkle with poppy seeds if you like. Bake for 15 minutes, until the bagels are a uniform, glossy golden brown. Cool on a wire rack.
«These are real beigels made the traditional way - don't expect them to look like the ones you get from the supermarket!»