for 6 pieces

Dough

250 g	white flour
1 tsp	cinnamon
¾ tsp	salt
1 ½ tbsp	coarse cane sugar
¼ cube	yeast (approx. 10 g), crumbled
30 g	butter, cut into pieces
1 ½ dl	milk

Crumble

50 g	coarse cane sugar
30 g	white flour
1 tsp	cinnamon
1 pinch	salt
25 g	butter, melted, left to cool

Bagels

2 litre	water
1 tbsp	coarse cane sugar
1 tsp	salt
1	egg, beaten

How it's done

Dough

In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the butter and milk, knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Crumble

In a bowl, mix the sugar and all the ingredients up to and including the salt. Add the butter and rub together using your hands to form an even, crumbly mixture.

Bagels

On a lightly floured surface, divide the dough into 6 equal portions, shape into balls. Use the lightly floured handle of a wooden spoon to push through the centre of the balls. Allow the dough rings to form around the spoon handle until the opening measures approx. 4 cm in diameter, Place the bagels on a baking tray lined with baking paper. Bring the water to the boil, add the sugar and salt, reduce the heat. Using a slotted spoon, place the bagels in the simmering water in batches, cook for approx. 15 secs. on each side. Remove and place back on the baking paper. Brush the bagels with a little egg, top with the crumble.

To bake

Approx. 20 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, leave to cool on a rack.

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