Instructions

1. In a large mixing bowl, add flour, salt, yeast and stir to combine.
2. Add the honey, oil and water to the dry ingredients combine into a soft dough.
3. Turn out onto a lightly floured surface and kneaded for 15 mins. Return to the mixing bowl and cover with plastic wrap.
4. Allow the dough to rest for 1 ½ hrs until double in size.
5. Line two baking sheets with greaseproof/parchment paper
6. Turn dough out onto a lightly floured surface and roll with a rolling pin using forward and backward motions. Turn the dough around horizontally and repeat the same movements on till it forms a circle which is about ¾ inch thick.
7. Using a 4 ¼ inch biscuit cutter to cut out the bagels and a 2-inch cookie cutter to make the hole in the center.
8. To avoid the dough drying out, place the bagels onto the prepared baking sheets and cover with plastic wrap.
9. Roll all the excess pieces of dough up and knead again lightly to form a ball and repeat step 6-8 until all the dough has been used up.
10. Allow the bagels to rest on the baking sheets covered with plastic wrap for 45 mins until double in size.
11. After the bagels have been resting for 35 mins, place a pan of water on over a medium to high heat and bring to a boil.
12. Add the sugar to the boiling water and stir to dissolve.
13. In a small bowl mix the sesame seeds and poppy seeds together.
14. Carefully lift the bagels one by one into the pan using a fish slice and boil on each side for no more than 30 seconds.
15. Remove the bagel from the pan and return to the baking sheet. Then sprinkle with the seed mixture, continue these steps until all the bagels have been boiled and sprinkled.
16. Place the prepared bagels into a preheated oven 430*F/215*C and bake for 12-15 minutes until golden brown.
17. Tip: 1. It may be necessary to turn the baking sheets around to allow for even browning of the bagels.

• Servings : 8
• Ready in : 145 Minutes
• Recipe Type : Breakfast