Turmeric Bagels

Instructions

1. 1

   Combine flour, turmeric, black pepper, salt, and yeast in a large bowl. Make a well in the centre and pour in warm water, honey, and olive oil.

   Tip: The warm water activates the yeast and helps develop the dough's elasticity.

2. 2

   Mix until a rough dough forms, then knead for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but manageable.

   Tip: Kneading develops gluten, which gives bagels their characteristic chewy texture.

3. 3

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

   Tip: A warm kitchen speeds up rising; aim for around 26-28°C if possible.

4. 4

   Divide the risen dough into 8 equal pieces. Roll each piece into a ball, then poke a hole in the centre with your thumb and stretch into a bagel shape with a 2cm hole.

   Tip: If the dough springs back, let it rest for 5 minutes before shaping.

5. 5

   Place shaped bagels on a baking tray lined with baking paper, cover loosely, and let rest for 30 minutes.

   Tip: This second rise ensures a lighter, airier interior.

6. 6

   Preheat oven to 220°C. Bring a large pot of water to boil and stir in baking soda. Working in batches, carefully drop bagels into boiling water for 1 minute per side.

   Tip: Boiling creates the signature bagel crust and seals the dough to prevent excessive oven spring.

7. 7

   Remove bagels with a slotted spoon and place on the lined baking tray. Brush with water and sprinkle sesame seeds if desired.

   Tip: Pat bagels dry gently before topping so seeds adhere better.

8. 8

   Bake for 20-25 minutes until golden brown and the bagels sound hollow when tapped on the bottom. Cool on a wire rack for at least 15 minutes before serving.

   Tip: Don't slice warm bagels—allow them to cool completely so the interior sets properly.