[Ingredients]
450g bread flour
1 1/2tsp salt
7g easy-blend dried yeast
3 eggs
1tsp clear honey
2tsp sunflower oil
200ml tepid water
[Steps]
Place flour in a large bowl and stir in salt and yeast. Make a well in the centre.
Lightly whisk 2 eggs with honey and oil. Pour into the flour. Add water and mix into a soft dough.
Turn dough out onto a lightly floured surface and knead for 10mins or until smooth and elastic.
Place dough into a large greased bowl, cover with a damp tea towel and leave to rise for 40mins.
Turn dough our onto a floured surface and knead it lightly. Divide into 12 portions.
Form each portion into a 20cm long sausage, then shaped it into a ring.
Dampen the ends with a little water, slightly overlap them and pinch ends together to seal it up.
Arrange bagels on a lightly greased baking tray and cover with plastic wrap. Let rise for 20mins until they are slightly puffy.
Preheat oven 200degC.
Bring a large pan of lightly salted water to boil and drop the bagels in to poach for 20secs.
Remove bagels from water and place them back on the baking tray.
Beat the remaining egg and brush it over the bagels to glaze.
Bake for 14 to 15mins or until well risen and golden brown. Transfer to cooling rack when done.
The bagels can be kept in an airtight container up to 3 days.