Add the yeast over the water (tepid), add sugar and mix. Let it bloom for 10 minutes.
In a large bowl add the flour and salt, mixing well to combine.
Pour in the bloomed yeasty mixture, and combine until the dough sticks together.
Tip it onto a lightly floured work surface and knead for 8-10 minutes until the dough becomes smooth and not sticky.
Place the dough into a greased bowl, cover with cling film and let it rise in a warm place for 1 hour.
Divide the dough into 6 parts. Divide each part into one larger (¾) and one smaller (¼) piece.
Pre-heat the oven to 200°C (390°F) fan-assisted.
Shape each of the larger (¾ size) pieces into a bagel. To do this, make it into a ball, then slightly press it between your palms to flatten it, then poke a hole in the middle using your index finger and thumb.
With the remaining smaller pieces (¼ size), prepare to make the beagle head, ears and tail. Colour a very small part with black food colouring for the eyes and nose.
To start assembling the beagle bagel, use a walnut sized piece to form the head, slightly elongating the snout.
For the ears, make two triangles, and attach them to the head using a bit of water.
Attach a small strip of dough in the middle of the head and over the snout. For the eyes and nose, make 3 x small balls, and attach them on the head to form the eyes and nose.
For the tail, take a small piece of dough and make it into a thin strip. Attach at the back of the bagel.
Place on a lined baking tray, cover with a baking sheet and let rise for 15 minutes.
Brush with some egg wash, then sprinkle the New-York style seasoning. Bake for 20-25 minutes or until golden-brown in colour.
I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
Beagle Bagel https://sugaryums.co.uk/homemade-bagels-beagles/ August 13, 2020