Seeded Bagels

Instructions

1. 1

   Combine warm water, yeast, and honey in a bowl. Let sit for 5 minutes until foamy, then add flour and salt. Mix until a stiff dough forms.

   Tip: The dough should be slightly firmer than bread dough for proper bagel texture.

2. 2

   Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.

   Tip: Use a stand mixer with dough hook for easier kneading.

3. 3

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

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 stretch into a bagel shape with a 2-inch hole.

   Tip: Ensure the hole is large enough as it will shrink during boiling.

5. 5

   Place bagels on a parchment-lined tray, cover, and let proof for 30 minutes until puffy.

6. 6

   Preheat oven to 200°C. Bring water to a boil in a large pot, then gently drop bagels in 2-3 at a time. Boil for 1 minute on each side until they float and feel slightly firm.

   Tip: Don't overcrowd the pot or the bagels will stick together.

7. 7

   Remove bagels with a slotted spoon and place on a lined baking tray. Mix egg white with 15 ml water and brush generously over each bagel.

8. 8

   Combine sesame, poppy, sunflower, and flax seeds in a shallow dish. Dip the wet top of each bagel into the seed mixture, pressing gently so seeds adhere.

   Tip: Work quickly while the egg wash is still sticky.

9. 9

   Bake for 20-25 minutes until golden brown and crisp on the outside.

   Tip: For extra shine, spray bagels lightly with water halfway through baking.