8 g dried baker’s yeast

100 ml water

400 g pastry flour

4 g of fine salt

8 g sugar

1 egg

• In a small bowl, mix the yeast with a little warm water. Leave to rest for 3 minutes.
• In a bowl, pour in the rehydrated yeast and add the flour, salt and sugar. Mix together and add the remaining water. If the dough is sticky, add a little flour. If it is too dry, add a little water.
• Put the dough on a floured work surface. Knead the dough until it is smooth, then shape it into a ball.
• Cut out dough pieces of approximately 110 g. Roll each piece of dough into a ball, then place them on the work surface and poke a finger through the centre to make a ring.
• Gently widen the ring until it measures 10 cm in diameter and the hole 7 cm, making sure that the ring remains the same shape.
• Preheat your oven to 40°C.
• Place the rings one by one on a baking sheet lined with baking paper. Cover with a tea towel. Bake for 40 minutes. The dough will double in volume.
• Remove the baking tray from the oven and cut the baking paper around the rings.
• In a bowl, crack the whole egg and whisk it. Add 1 tablespoon of water and mix.
• Brush the rings with the beaten egg. You can leave the bagels plain or sprinkle with seeds of your choice.
• Place the bagels 4 by 4 with their baking paper on the standard Easy Fry rack. Start baking at 190°C for 8 minutes.
• Check to see if the bagels are golden brown enough for your taste, if not, bake for longer.
• Let cool and garnish the bagels as desired.