Homemade bagels

Instructions

1. Place the dried yeast in small bowl with 1 tbsp sugar and 60 ml (¼ cup) water, stir and leave covered for about 10 minutes or until foamy.
2. Mix the flour and salt in the bowl of a stand mixer fitted with a dough hook. Add the yeast mixture and the remaining 185 ml (¾ cup) water. Knead on low speed for 10 minutes or until the dough becomes soft, shiny and elastic. This is a relatively dry dough.   Shape the dough into a ball, brush with oil, the place in a clean bowl, cover and stand in a warm place for 1 hour or until doubled in size.  
3. Punch the dough down and knead for a few minutes, then divide into 10 - 12 equal pieces. Roll each piece of dough into a ball. Use your thumb to pierce a hole in the middle, then shape the dough into a ring (about 7 cm in diameter). These will not be completely smooth - the dough rings will have some visible creases. Place on a baking tray lined with baking paper, leaving enough space for rising. Cover the tray and leave the bagels to prove in a warm place for 1 hour or until doubled in size.
4. Preheat the oven to 200˚C. Grease a baking tray with a little oil.
5. Pour 3 litres water in a large wide saucepan. Add the remaining 2 tablespoons of sugar and stir to dissolve. Bring to the boil, then carefully submerge the bagels, one by one, into the boiling water (do it in batches, ensuring there is plenty of room). Boil the bagels for about 1 minute on each side, then remove with a slotted spoon and set aside on a baking tray to dry.
6. Arrange the bagels on the baking tray, brush with egg wash and sprinkle poppy seeds (or sesame seeds, or mixture of both). Bake for 25 - 30 minutes or until golden brown. Remove from the oven and place on a rack to cool.
7. Serve with cream cheese, smoked salmon and sliced radish.