Fresh Bagels

• temps total: 1 hour 45 minutes

Ingrédients

10 Bagels

Mix

390g Cold Water

15g Fresh yeast (5g if dried)

15g Salt

20g Barley Malt Syrup

Add

770g Organic Strong Bread Flour

Instructions

Mix With a dough hook / by hand, low speed 10 mins

Cover dough, rest at room temp - 20 mins

Cut dough into 120g balls (how you get even sizes)

Roll as shown

Prove for 1-2 hours (until doubled in size)

Poach in an pan of boiling water with a tablespoon of bicarb (30 seconds each side)

Dip into seeds*

Bake immediately - 220c until golden ~25 mins