Easy-to-make chewy yeasted bagels which are so much nicer than most of the commercial ones you can buy. There's a little wholemeal flour to give a nutty flavour and enable you to feel even more virtious.
Stir the yeast and sugar with a little of the water. Cover with a cloth or plastic bag and leave for ten minutes.
Place the flours and salt in a bowl and add the yeast together with the remaining water and vinegar. Stir to form a dough then cover and leave for 10 minutes.
Lightly oil a work surface and knead the dough for 10 seconds. Return to the bowl, cover and leave for ten minutes longer. Repeat twice more at 10-minute intervals, then return the dough to the bowl, cover and leave for an hour. Divide the dough into ten pieces. Shape each into a ball, cover with a cloth and leave for twenty minutes.
Poke the handle of a wooden spoon through the middle of a dough ball and twirl it a few times to form a hole and flatten the ball into a rough bagel shape. Repeat with the remaining nine.
Pre-heat the oven to 200℃ (400℉, Gas 6).
Bring two litres of water to the boil in a large pan and add the sugar. Allow the water to simmer and drop in the bagels, one by one. Leave for five seconds, then flip over and poach for a further five seconds.
Place the bagels on a lined or oiled tray, sprinkle the poppy seeds over the tops and bake for about 20 minutes. The bagles are done when they sound hollow if you tap them underneath. Transfer to a wire rack to cool.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.