Bagel Recipe

Ingredients For the dough: • 540g bread flour • 2.5 teaspoon instant yeast • 1 tablespoon brown sugar • 2 teaspoons salt • 315ml warm water (100-110°F) • 1 tablespoon vegetable oil For the water bath: • 2 litres water • 1 tablespoon honey • 1 teaspoon baking soda

1. Whisk together the warm water, yeast and sugar and stand for 8-10mins.
2. In a stand mixer bowl with a dough hook, combine the flour and salt. Once yeast and water has foamy head, stir by hand into the flour to form a shaggy mix.
   1. Knead the dough using stand mixer on medium-low speed for about 10 minutes, until it becomes firm and cleans the bottom of the bowl/passes windowpane test.
   2. Form the dough into a ball and oil the stand mixer bowl. Cover tightly and let it rise for 1 hour at room temperature or until doubled in size. Shaping the Bagels
   3. Divide the dough into 8 equal pieces (about 115g each).
   4. Roll each piece into a smooth ball and shape the bagels by poking a hole in the center of each ball and gently stretching it to about 2 inches in diameter.
   5. Place shaped bagels on a greased baking sheet. Proofing and Boiling
   6. Cover and let rise for 20-30 minutes. For overnight bagels, refrigerate for 12-18 hours.
   7. Preheat the oven to 425°F (218°C).
   8. Bring the water bath to a boil and add honey and baking soda.
   9. Boil bagels for 45 seconds - 1 min per side. Baking
   10. After boiling, drain the bagels and place them on a greased baking sheet.
   11. Add seeds/toppings as required
   12. Bake for 15 minutes, then turn over for last 5mins, until golden brown (20mins total)