|Lukewarm water||2⁄3 Cup (10.67 tbs)|
|Active dry yeast||1 Teaspoon|
|Flour||2 1⁄4 Cup (36 tbs)|
|Caraway seeds||1 Teaspoon|
|Poppy seeds||1 Teaspoon|
|Coarse salt||1 Teaspoon|
Dissolve sugar in water and sprinkle yeast on top.
Leave till frothy.
Sift flour and salt into a large bowl.
Add egg, oil and yeast mixture.
Mix to a soft dough.
Knead till smooth and glossy.
Leave to rise till doubled in size.
Punch down dough and knead till smooth.
Divide into 10 equal portions and roll into sausage shapes about 7 inches long.
Wrap sausage shapes around to make rings and pinch ends together to seal.
Smooth joins by rocking dough on floured surface.
Arrange on a baking sheet, cover with oiled plastic wrap and leave to rise till almost doubled in bulk.
Preheat oven to 425°.
Poach bagels, in batches, in boiling water for 2 minutes, turning them once.
Remove from the pan with a slotted spoon and arrange on a floured baking sheet.
When all the bagels are ready, brush them with egg yolk.
Sprinkle some with caraway seeds, some with poppy seeds and some with coarse salt.
Bake for about 15 minutes till crisp and golden brown.
Cool on a wire rack.