Bagels (done in the Camp Oven)

A recipe from Alison Bowditch, from the story Camp Oven Treats from Cook Out Back

  • 2 cups plain flour
  • 1 teaspoon salt
  • 11g yeast
  • 1½ tablespoons sugar
  • 1¼ cups water
  • 1¼ cups milk
  • 1 egg yolk
  • 1½ tablespoons oil
  • 1 egg yolk extra
  • 1 tablespoon water, extra
  • Poppy seeds

Cream yeast with ¼ tablespoon of the sugar.

Add 1/8 cup of the lukewarm water, stand covered in warm place until mixture bubbles.

Sift flour salt and remaining sugar in bowl.

Combine lukewarm milk, remaining lukewarm water, egg yolk and oil. Add to dry ingredients with yeast mixture, mix to stiff dough and add up to an extra 2 tablespoons of water if necessary.

Turn dough onto board and knead well. Put into lightly oiled bowl, cover stand in warm place until doubled in bulk, approx 1 hour.

Punch dough down, knead again, divide dough and roll into a rope shape stick ends together with water put onto greased tray and leave for 10 min in warm place.

Slide bagels into a saucepan of boiling water turn after one min. Remove after one min.

Put bagels on greased tray brush with combined egg and water. Sprinkle with seeds. Bake in hot oven 15 to 20 minutes or until golden. This recipe makes two large bagels; double the recipe if you want more.

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