BAGELS

RECIPE, WORDS AND FOOD STYLING ELLA TARN PHOTOGRAPHS ALEX LUCK STYLING LUIS PERAL

THE CHALLENGE

“A well made bagel is my favourite kind of bread, but the wrong recipe can be like a dry bread roll with a hole in the middle. What sets homemade bagels apart from their readymade counterparts is their irresistible chewy crust. Proper bagels are the perfect vehicle for pillowy cream cheese topped with smoked salmon, too, but whether you layer them up with fillings or simply slather them in salted butter, one thing’s sure: they’re a morning treat of the highest order.”

ELLA TARN, COOKERY ASSISTANT

✱ Bagels

MAKES 12. HANDS-ON TIME 45 MIN, OVEN TIME 16 MIN, PLUS RISING AND 12-24 HOURS PROVING

MAKE AHEAD

Cooked bagels can be frozen in a freezer bag for up to 3 months. You can split them, put baking paper in between the halves, then freeze. Simply toast from frozen for a quick breakfast.

FOOD TEAM’S TIPS

You can buy barley malt syrup (also known as barley malt extract) in health food shops. If you can’t find it, use the same amount of honey instead.