SOFT & FLUFFY SEED BAGELS

Bread can be pretty intimidating for new bakers but bagels are easy, fun to make and allows you the creative freedom to top with anything you like! Made using my fabulous and powerful Kenwood Chef Pattissiere Stand Mixer. 

INGREDIENTS

Dough 
450ml warm water
1 tablespoon, 11 grams instant yeast
1 tablespoon, 20 grams, honey
4 ⅓ cups, 650 grams, high grade flour, plus extra for shaping
1 tablespoon table salt, 29 grams, table salt

To Assemble
1 tablespoon honey
1 small egg, beaten
½ cup of seeds or any of your favourite bagel toppings

METHOD

Place the warm water, instant yeast and honey in the 7L bowl of Kenwood’s Chef Patisserie Stand Mixer. Let it stand for 10 minutes while the yeast blooms. Once the yeast has activated and the surface is foaming, add the flour and salt. 

Using the dough hook attachment, knead the dough using the doughing kneading preset or on a low speed for 10 minutes. 

On a lightly floured benchtop, shape the dough by hand into a smooth ball. Rise the dough back using the dough proving setting or place the dough in Kenwood’s stainless steel 5L bowl and cover with a tea towel. Set aside for an hour or so until the dough has doubled in size, the time will depend on how warm the day is. 

Return the dough to the floured benchtop and cut the dough into 12 even pieces. Shape a piece of dough into a ball then push your thumb in the centre. Stretch the hole with two fingers then place on a small square of parchment paper then onto a lined tray. Cover with a teatowel as you shape the remaining dough. 

Heat a 3L of water in a large pot. Add the honey and bring to the boil. Reduce the heat until the water is only ever so slightly simmering. Place the bagels, in batches, face side down into the water and cook for 1 minute on each side. Sometimes the squares of paper are hard to peel off, don’t worry about it, when they’re turned the paper will slip off. Use a slotted spoon to turn the bagels then transfer to a tray or wire rack. 

Heat the oven to 195ºC fan bake and line 1-2 oven trays with baking paper. 

Brush the bagels with the egg wash and top with your favourite bagel toppings.

Bake for 20 minutes, rotating the trays 180º after 10 minutes.