Origin of dish:
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Type of cooking:
Preparation time: 40 minutes
Cooking time: 25 minutes
Ingredients (serves 6):Method: Dissolve yeast in 250ml lukewarm water and add oil.
Add salt, sugar and flour.
Make a well in the middle of the mixture.
Add water/yeast/oil mixture to flour littel by little, until you have a paste.
Knead for 10 minutes and shape into a ball.
Cover with a hot towel and leave in a warm place place, to rise for 30 minutes.
Once risen, knead for a further 10 minutes and divide into 12.
Roll into little balls, make a hole in each one with your finger and make it bigger and bigger until it looks like a doughnut.
Place on a chopping board dusted with flour and cover with a hot towel for a further 15 minutes to allow to rise again.
Preheat oven to 395°F(200 °C).
Simmer a pan of water and dunk each bagel in water for a minute on each side.
Leave to cool for 5 minutes.
Brush with beaten egg and put in oven for 20 minutes, until golden.