Ingredients

• 300ml Water (room temperature)
• 7g Dried Instant Yeast(1 sachet)
• 500g Plain flour (t55)
• 1 tbsp Caster suga
• 1 tbsp Oil
• 1 ½ tsp Salt
• 2 litres Water (cold)
• 1 tbsp Sodium bicarbonate
• 50g Poppy or sesame seeds

Method

1. To prepare, place the water and yeast into the Mixer bowl. Leave for 5 minutes to allow the yeast to dissolve.
2. Continue adding the flour, sugar, oil and salt to the bowl and attach to the machine. Fit the dough hook and splash guard.
3. Start the machine on speed 1 and mix for 10 minutes until the ingredients combine to form a flexible dough.
4. Leave the dough in the bowl and cover with a damp tea towel. Place at room temperature to proof for 1 ½ hours or until doubled in size.
5. Once proved, carefully transfer the dough to a lightly floured work surface. Flatten the dough carefully with your wrist and then take the far edge and roll it back towards you.
6. Gently roll the dough to make the dough longer, being careful to apply even and gentle pressure.
7. Divide the dough into 10 even pieces. Cover them all with a tea towel to relax the dough for 10 minutes.
8. To shape into bagels, take one piece of dough and gently mould to a ball.
9. Insert a floured wooden spoon on your finger through the centre of the dough ball and carefully open the hole to create a ring shape.
10. Place the dough onto a lined baking tray. Repeat this action with the remaining pieces of dough.
11. Cover the dough with a damp tea towel and leave to rest for a further 10 minutes.
12. Preheat oven to 220°c.
13. Fill a medium saucepan with water and sodium bicarbonate and slowly heat to bring to a boil.
14. Add the poppy or sesame seeds onto a plate and set aside.
15. Carefully place the bagel dough into the boiling water and poach for 20 seconds. Use a slotted spoon to flip over to the other side and poach for another 20 seconds.
16. Gently lift the poached bagel (removing as much excess water as possible) and dip one side into the plate of seeds.
17. Place the bagel to baking sheet lined with parchment, seeded side up.
18. Repeat this action with the remaining 9 bagels.
19. Bake in the oven for 20 minutes until golden.
20. Serve with your favourite spreads and toppings.