Everything Bagels

Makes 8 | Over 30 minutes | Dairy Free

Ingredients

6g dry yeast

20g honey

300ml warm water

440g bread flour, plus extra for kneading

5g salt

1 egg white + 1 tbsp water, whisked

Everything Bagel seasoning

Method

Step 1: Place 120ml of the warm water into a large bowl and add the honey and yeast. Stir and let sit for 8-10 minutes, or until it begins to foam.

Step 2: In a separate bowl, combine the flour and salt. Make a well in the middle and pour in the yeast mixture. Pour another 80ml of warm water into the well and mix. Next, stir in the remaining water as needed. If the dough looks too dry, add another dash of water. The dough should be moist and firm.

Step 3: Knead dough on a clean surface or in an electric stand mixer fitted with a dough hook attachment for 10 minutes, until smooth.

Step 4: Lightly grease a large bowl with oil and place the dough inside. Turn the dough to cover in oil. Cover bowl with plastic wrap and let proof in a warm spot for 1 hr, or until the dough has doubled in size. Punch the centre of the dough, then let it rise for another 10 minutes.

Step 5: Divide dough into 8 portions and shape each piece into a ball. Gently press your finger into the centre of each dough ball to form a ring, then stretch the ring to ~3-4cm and place on a lightly oiled baking tray. Repeat with remaining dough, then cover with plastic wrap and proof for another 15-20 minutes. Meanwhile, preheat the oven to 220C

Step 6: Bring a large pot of water to boil, then reduce to a vigorous simmer. Use a slotted spoon to lower the bagels into the water (3-4 per batch). Once they’re in the water, they will rise to the top within a few seconds. Continue cooking for 1-2 minutes, then flip and cook for another 1-2 minutes.

Step 7: Once all the bagels are boiled, brush all over with the egg wash and dip into the Everything Bagel seasoning. Transfer bagels to a lightly oiled baking tray and bake for 20-25 minutes, or until golden. Once cooked, cook on a wire rack for 10-20 minutes, then serve.