Herb Bagels

Instructions

1. 1

   Mix warm water, yeast, and sugar in a large bowl. Let sit for 5 minutes until foamy. Add flour and salt, then mix until a shaggy dough forms.

   Tip: Ensure water is around 40°C for best yeast activation.

2. 2

   Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should be slightly stiff and dense.

   Tip: Bagel dough is stiffer than bread dough, so don't worry if it feels tough.

3. 3

   Place dough in an oiled bowl and cover with a damp cloth. Let rise for 1 hour until roughly doubled in size.

4. 4

   Punch down the dough and divide into 8 equal pieces. Roll each piece into a ball, poke a hole in the center with your thumb, and stretch gently to form a bagel shape with a 5cm hole.

   Tip: Make sure the hole doesn't close up during rising by keeping it large enough.

5. 5

   Mix olive oil, minced garlic, rosemary, thyme, and parsley in a small bowl. Brush this herb mixture over each bagel and let rest on a lined baking tray for 30 minutes.

   Tip: The second rise can happen at room temperature or overnight in the refrigerator.

6. 6

   Preheat oven to 200°C. Bring 2L of water to a boil in a large pot and add malt syrup.

7. 7

   Carefully place bagels in boiling water, 2-3 at a time. Boil for 1 minute per side, then remove with a slotted spoon and return to the baking tray.

   Tip: The boiling creates the characteristic chewy crust and dense crumb.

8. 8

   Sprinkle sesame seeds on top of each bagel if desired. Bake for 20-25 minutes until golden brown and the bagels sound hollow when tapped on the bottom.

   Tip: Rotate the tray halfway through baking for even browning.