Bristol-Style Bagels

By: Helen Rossiter

Makes 12 small bagels

Preparation/cooking time 1 hour 40 minutes

3 cups/1lb. strong white bread flour
1/2 tsp. salt
1 packet easy-blend instant yeast
1/4 cup prepared Vegg
1 tsp. brown sugar or agave syrup
2 tsp. olive oil
7 fl. oz. lukewarm water
Sift flour into a large mixing bowl and mix in the salt and yeast.
Add sugar or syrup to olive oil and blended Vegg and mix.

Make a well in the center of the flour and pour in the liquid. Mix in with a wooden spoon before adding the lukewarm water. Stir until the flour and liquid combine to form a dough.

Knead on a lightly floured surface for 10 minutes
Place in an oiled mixing bowl, cover with a clean tea towel and place somewhere warm to rise for one hour, until doubled in size.

Remove dough from the bowl and lightly knead again, before rolling into a sausage shape and dividing into 12 pieces. Roll each piece into a ball in your hands.

Press your thumb into the center of each ball to make a hole. Insert a second finger and roll both fingers around each other to widen the gap, stretching into a bagel shape.

Pre-heat your oven to 400F.

Bring a large saucepan of salted water to a boil. Drop the bagels in and let them bob around on the top for around 30-40 seconds, turning with a slotted spoon.

As you remove each bagel from the water, shake off any water and place them on an oiled baking tray. Brush with a little oil.

Bake for 20-25 minutes until golden brown. When they are cooked, place on a wire rack to cool.

Either serve as they are, or cut them in half, lightly toast and serve with vegan margarine or vegan cream cheese.