Homemade Bagels

Instructions

Add the yeast and sugar to 120ml of warm water, do not stir! Leave to sit for 5 minutes and then stir until dissolved in the water.

Combine the flour and salt together in a large mixing bowl, form a well in the middle and pour in the yeast mixture. Stir and add extra water while mixing if needed. You're aiming for a firm yet moist dough.

On a floured work surface, knead the dough for 10 minutes until smooth yet firm. Oil the mixing bowl, place the dough in the bowl and turn to coat. Cover the bowl with a damp tea towel and leave in a warm place to double in size (around an hour).

When ready, punch the dough down and leave to rest for a further 10 minutes. Divide the dough into 8 pieces, shape into a ball and gently press against the counter top while moving in a circular motion to get a perfect dough ball.

Coat your hands in flour, gently press your fingers in the centre of each dough ball to form a ring, stretching the ring as you work your hands around.

Place the bagels on to a baking tray, cover with a damp kitchen towel and leave for 10 minutes. Preheat the oven to 220C. Bring a large pot of water to a boil, reduce the heat and gently lower a bagel into the water. Boil for a minute, flip and boil for another minute. (If you want them to be chewy, 2 minutes on each side will do).

Return the bagels to the baking tray, whisk the egg and brush the tops with the egg wash. Sprinkle the seeds on top and place in the oven for 20 to 25 minutes or until golden brown. Leave to cool and serve!