BOILED & BAKED TRADITIONAL BAGELS

PREP + COOK TIME 1 HOUR (+ PROVING) MAKES 12

If you don’t eat these on the day, cut them in half and revive them in the toaster. 3 teaspoons (10g) dry yeast 1 tablespoon caster sugar ½ cup (125ml) warm water 1 cup (250ml) warm milk 3 cups (450g) plain flour 3 teaspoons fine salt 1 tablespoon caster sugar, extra 1 egg yolk 1 teaspoon water, extra 1 tablespoon poppy seeds 2 teaspoons caraway seeds 2 teaspoons sesame seeds 2 teaspoons linseeds 2 teaspoons flaked sea salt

1 Whisk yeast, sugar, the water and milk in a large bowl until yeast is dissolved. Cover; stand in a warm place for 10 minutes or until mixture is frothy. Stir sifted flour, fine salt and extra sugar into yeast mixture, in two batches, until the mixture forms a firm dough.

2 Turn dough out onto a floured surface. Knead for 10 minutes or until dough is smooth and elastic. Place dough in a large oiled bowl. Cover; stand in a warm place for 1 hour or until dough has doubled in size.

3 Turn dough out onto a floured surface; knead until smooth. Divide dough into 12 portions; form each portion into a ball. Press your thumb into the centre of each ball to make a hole, rotating the ball with your thumb until the hole is a third the size of the bagel. Place bagels 3cm apart on greased oven trays. Cover; stand in a warm place for 15 minutes or until risen.

4 Preheat oven to 200°C/180°C fan. 5 Working in batches of four, drop bagels, one by one, into a large saucepan of boiling water, ensuring they don’t touch. Boil for 1 minute; turn bagels over, boil for a further minute. Using a slotted spoon, transfer bagels to two greased and lined oven trays. Repeat with remaining bagels. 6 Brush tops of bagels with combined egg yolk and the extra water; sprinkle with combined seeds and sea salt. Bake for 20 minutes or until golden. Cool on a wire rack.