Melt the Stork in a frying pan. Add the diced onion and fry until softened and translucent. Set to one side to cool slightly.
Place the flour in the bowl of a Kenwood Chef.
Add the remaining ingredients to the bowl and fit the dough hook.
Starting slowly gradually increase the speed to 5. Allow the Chef to knead the dough for five minutes. After this time turn off the Chef and allow the dough to rest in the bowl for a further five minutes.
Once the resting time is completed, turn on the Chef and knead the dough for another five minutes.
Place the dough into a large lightly greased bowl and cover with cling film.
Allow to prove in a warm draught free spot for one hour or until doubled in size.
Turn out onto a lightly floured work surface and knead lightly or knock-back the dough. Divide into 12 equal portions and form each into balls.
Using your finger or the end of wooden spoon, lightly floured form the hole and shape into bagels.
The hole needs to be around 3" at this stage as it will close up during proving.
Lay the shaped bagels onto a lightly greased baking tray, cover with a clean tea towel and allow to prove again for half an hour in a warm spot or until puffy and well risen.
To prepare the poaching water fill a large pan with water. Add 2 tablespoons of granulated sugar and heat until dissolved and the water reaches a low simmer.
Preheat the oven to 200?c (fan)/220?c/ Gas Mark 7.
Once the bagels are ready poach in the pan of water for 1 minute either side. Poaching two or three at a time and flipping using a slotted spoon.
Remove the bagels from the poaching water using a slotted spoon, drain lightly on kitchen paper and place back onto the greased baking sheet ready for baking.
Once all the bagels have been poached, glaze the tops with a little milk.
Bake in the oven for 14-16 minutes until risen and golden brown.
Cool on a wire rack and serve.
A warm draught free spot is essential for dough to rise – an airing cupboard, on top of a preheated oven or on a stool directly in front of the oven door is ideal.
Use a timer when poaching bagels – if they are over-poached the bagels won't rise when baking in the oven.
For plain bagels simply omit the softened onion and increase the water to 300ml.
When mixing a bread dough the amount of water necessary will sometimes need to be adjusted depending on the type of flour being used and the weather conditions! Don't be afraid to add a little more water if the dough is on the dry side but only a little at a time.
When adding dough ingredients to the Chef bowl try to keep the dried yeast away from the salt. Add them to opposite sides of the bowl. Too much salt in direct contact with the yeast can kill it and will prevent your dough from rising.