Olive Bagels

Instructions

1. 1

   Combine warm water, instant yeast, and sugar in a large bowl. Let sit for 5 minutes until foamy.

   Tip: Foaming yeast indicates it's active and ready to use.

2. 2

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

   Tip: You can use a stand mixer with a dough hook to save time and effort.

3. 3

   Fold in chopped kalamata olives, olive oil, oregano, and garlic powder until evenly distributed throughout the dough.

   Tip: Ensure olives are well-chopped so they distribute evenly in each bagel.

4. 4

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

   Tip: Make the hole slightly larger than you think it should be, as it will shrink during cooking.

5. 5

   Place bagels on a parchment-lined baking sheet, cover with a damp towel, and let rise for 45 minutes until slightly puffy.

   Tip: Don't let them over-proof or they'll become too soft to handle.

6. 6

   Preheat oven to 220°C. Bring 2 liters of water to a boil in a large pot.

   Tip: Adding a tablespoon of sugar or honey to boiling water helps give bagels a glossy crust.

7. 7

   Boil bagels 2-3 at a time for 90 seconds per side, then place them back on the baking sheet.

   Tip: Boiling creates the signature bagel texture—don't skip this step.

8. 8

   Sprinkle sesame seeds on top if desired. Bake at 220°C for 20-25 minutes until golden brown and crispy on the outside.

   Tip: Bagels are done when they sound hollow when tapped on the bottom.