Walnut Bagels

Instructions

1. 1

   Combine flour, yeast, and salt in a large bowl. Make a well in the center and pour in warm water, honey, and walnut oil. Mix until a shaggy dough forms.

   Tip: Use a dough hook or mix by hand for 8-10 minutes until smooth and elastic.

2. 2

   Fold the toasted walnuts into the dough, distributing them evenly throughout.

   Tip: Chop walnuts roughly so they don't break down completely during mixing.

3. 3

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

   Tip: Warm, draft-free environments work best for rising.

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, ensuring the hole is about 3cm wide.

   Tip: Make holes slightly larger than you want—they shrink during cooking.

5. 5

   Place bagels on parchment paper and let them rest for 20 minutes uncovered.

   Tip: This short rest prevents them from being too dense when boiled.

6. 6

   Bring a large pot of water to a boil and stir in malt extract. Working in batches, carefully drop bagels into boiling water and boil for 90 seconds on each side.

   Tip: Bagels should sink initially, then float—flip them when they surface.

7. 7

   Remove boiled bagels with a slotted spoon and place on a lined baking tray.

   Tip: Let them cool slightly before baking to prevent excessive spreading.

8. 8

   Bake in a preheated 220°C oven for 25-30 minutes until golden brown and crispy on the outside.

   Tip: For extra shine, brush bagels with egg wash before baking.