Overnight Seeded Bagels for Veggie Burgers

1. Start bagels the night before you want to serve them by mixing water and rice syrup in a small bowl

2. Add flour, yeast and salt to a large bowl and make a well in the middle, then stir in the liquid and mix with a wooden spoon until a dough is formed

3. Knead the dough for at least 15 minutes until smooth and elastic

4. Place the dough into a large, oiled bowl, cover with cling film, and leave to rise for about an hour until doubled in size

5. Line two cookie sheets with lightly oiled and floured greaseproof paper

6. Divide the dough into 12 pieces, weighing each to around 100g for even size

7. Shape each piece into a ball and make a hole in the middle using a wooden spoon, ensuring the hole is at least 3cm wide as it will close slightly during proving

8. Gently place the bagels onto the prepared cookie sheet and lightly brush with oil

9. Cover with cling film and place the cookie sheets into the fridge overnight for at least 12 hours

10. The next day, remove the trays from the fridge and let them come to room temperature

11. Preheat the oven to 220°C

12. Heat a large, wide pot of boiling water with the baking soda

13. When the water is bubbling, add the bagels three at a time and cook for 2 minutes on each side

14. Place the boiled bagels, rounder side up, back onto the cookie sheets

15. Sprinkle with seeds, if using

16. Bake in the oven for 8-10 minutes until lightly golden

17. Transfer the bagels to wire racks to cool

Storage

1. Store in an airtight container for up to 4 days, or freeze for up to 3 months