Garlic Bagels

Instructions

1. 1

   Mix flour, salt, yeast, and sugar in a large bowl. Add warm water and knead for 8-10 minutes until smooth and elastic. Cover and let rise for 1 hour until doubled.

   Tip: Use a stand mixer with a dough hook to save time and effort.

2. 2

   Heat olive oil in a pan over medium heat. Add minced garlic and cook gently for 4-5 minutes until golden and fragrant. Set aside to cool, reserving some oil.

   Tip: Don't let the garlic brown too much or it will become bitter.

3. 3

   Divide dough into 6 equal pieces. Roll each into a ball, then poke a hole in the centre with your thumb and stretch into a bagel shape with a 5cm hole.

   Tip: Work quickly to prevent the dough from over-proofing.

4. 4

   Place bagels on parchment paper and let rest for 20 minutes. Meanwhile, preheat oven to 220°C.

   Tip: A second proof helps develop flavour and texture.

5. 5

   Bring a large pot of water to boil with honey added. Carefully drop bagels in 2-3 at a time and boil for 1-2 minutes per side until they float, then remove with a slotted spoon.

   Tip: Boiling creates the signature chewy texture inside and crust outside.

6. 6

   Mix melted butter with the cooled roasted garlic, garlic powder, and oregano. Brush generously over each warm bagel.

   Tip: Apply the garlic mixture while bagels are still warm so it adheres well.

7. 7

   Sprinkle coarse sea salt over each bagel. Bake on a lined tray for 18-20 minutes until golden brown.

   Tip: Space bagels 5cm apart on the tray to allow even browning.

8. 8

   Remove from oven and cool on a wire rack for 5 minutes before serving.

   Tip: Bagels continue to firm up as they cool.