Honey and Oat Bagels

Instructions

1. 1

   Mix warm water, honey, and yeast together in a large bowl and let sit for 5 minutes until foamy.

   Tip: This activates the yeast and ensures your bagels will rise properly.

2. 2

   Add flour, rolled oats, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.

   Tip: The dough should be firmer than bread dough but still pliable.

3. 3

   Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise for 1 hour until doubled in size.

   Tip: Ensure the bowl is warm to speed up fermentation.

4. 4

   Divide the dough into 8 equal pieces. Roll each piece into a ball, poke a hole in the centre with your thumb, and stretch into a bagel shape with a 5cm hole.

   Tip: Work gently to avoid deflating the dough too much.

5. 5

   Place bagels on a lined baking tray, cover, and let prove for 20 minutes.

   Tip: They should puff slightly but not double in size.

6. 6

   Preheat oven to 220°C. Bring a large pot of water to boil and add 15ml honey.

   Tip: The honey in the water helps create a glossy crust.

7. 7

   Boil each bagel for 1 minute on each side until they float and briefly sink again, then transfer to a lined baking tray.

   Tip: Don't skip the boiling step—it creates the characteristic chewy texture.

8. 8

   Brush the top of each bagel with a little water and sprinkle with rolled oats. Bake for 20-25 minutes until golden brown.

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