Homemade Bagels with Seed Toppings
Ingredients
- 1 tablespoon rice malt syrup
- 400 milliliters lukewarm water
- 800 grams strong white or wholemeal bread flour
- 7 grams fast action yeast
- 2 teaspoons fine salt
- olive oil for greasing and brushing
- 1 tablespoon baking soda
Toppings
- sesame seeds
- pumpkin seeds
- sunflower seeds
Preparation
Start bagels the night before you want to serve them. Mix water and rice malt syrup in a small bowl.
Add flour, yeast and salt in a large bowl and make a well in the middle. Stir in the liquid and mix with a wooden spoon until a dough is formed.
Knead for at least 15 minutes until smooth and elastic.
Pop dough into a large, oiled bowl. Cover with clingfilm and leave to rise for about an hour, until doubled in size.
Line 2 cookie sheets with lightly oiled and floured greaseproof paper. Divide dough into 12 pieces and shape into balls with a hole in the middle at least 3 centimeters big.
Gently place bagels onto prepared cookie sheet and lightly brush with oil. Cover with clingfilm and refrigerate overnight for at least 12 hours.
The next day, remove trays from the fridge and let come to room temperature. Preheat oven to 220°C.
Heat a large pot of water with baking soda until boiling. Add bagels three at a time and cook for 2 minutes on each side.
Place back onto the cookie sheets and sprinkle with seeds if using, then bake for 8 to 10 minutes until lightly golden.
Put bagels on wire racks to cool.
Tips
Keep bagels in an airtight container for up to 4 days or freeze for up to 3 months.
