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1
Dissolve honey in lukewarm water. Add yeast to the water and stir. Allow the mixture to sit for 10 to 15 minutes until it becomes frothy.
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2
Using a food processor, pulse the rolled oats until it resembles the consistency of flour. If you are using ready-made oat flour, skip this step.
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3
In the bowl of your stand mixer, combine the yeast mixture, oatmeal flour, salt, baking powder (gives the dough extra lift) and half of the all-purpose flour (or bread flour). With a dough hook attachment, knead the mixture at low speed until the flour has been fully incorporated. (you can also do this by hand)
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4
Gradually add the remaining all-purpose flour, a little at a time until a sticky elastic dough is formed and starts to pull away from the sides of the bowl. This will take about 5 minutes. You may or may not need to use up all the flour.
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5
Turn the dough on to a lightly floured work surface and knead it with the heel of your palm for another 3 to 4 minutes.
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6
Lightly grease the surface of the dough with cooking spray and transfer it back into the mixing bowl. Cover the bowl with aluminium foil and leave it in a warm sport to allow the dough to rise until it is doubled in size (takes about 1 to 2 hours depending on your room temperature)
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7
Using your fist, punch a hole in the dough to remove the air from it. Turn the dough onto a lightly floured work surface. Gently knead for another minute.
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8
Seperate your dough into equal-sized portions of about 2.5 to 3oz (70 to 85 grams) depending on how big you like your bagels to be. I recommend using a scale to do this.
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9
Shape each piece into a ball. Then using the handle of a wooden spoon (or your finger :p), make a hole in the middle of the ball about 1-inch wide.
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10
Bring a shallow pan of water with baking soda and sugar to boil. In the meantime, preheat oven to 375 degrees F (190 degrees C).
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11
Slip bagels into boiling water. Do this in batches, not more than 4 in the pan at each time. Allow the bagels to cook for 2 minutes on each size.
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12
Remove bagels with a slotted spoon and drain away excess water. Leave the bagels on a baking tray lined with parchment paper to cool slightly.
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13
Prepare an egg wash by whisking together egg, honey and milk (or water). Brush each bagel with the egg wash and sprinkle your choice of topping over the bagels.
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14
Bake in preheated oven for 25 to 30 minutes until browned and crisp. The bagel should sound hollow when tapped. Leave to cool on a wire rack and enjoy!
