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1
Kneading Put all the ingredients except the honey and dried fruit into a food processor and process for 2 to 3 minutes.
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2
(If you use your hands mix and knead the dough for approximately 10 minutes to bring the dough together until elastic.
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3
Add the dried fruit at this point if you use any and knead until the dried fruit are distributed evenly.
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4
If the dried fruit of your choice is chunky chop them first.
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5
Otherwise it will be difficult to shape the dough later with chunky fruit.
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6
If you add the dried fruit before mixing the other ingredients in the food processor they will be shredded inside and the resultant dough doesn't look as good.
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7
The first proving: Shape the dough into a big ball and put into a plastic bag.
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8
Keep it in a 40C oven for 12 minutes or in a warm place for 20 minutes.
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9
The dough doesn't have to rise so much.
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10
I divided the dough into 2 portions with dried tomatoes and chocolate chips.
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11
RestingDivide the dough into 4 portions and shape into small balls.
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12
Place the dough balls with the seam side down and cover with moistened tea towel.
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13
Leave to rest for 10 minutes.
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14
ShapingPlace the dough ball with the seam side up.
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15
Roll out into a flat round and roll up into a sausage shape.
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16
It is very elastic so it is difficult to shape.
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17
Try to stretch the dough from the centre towards the edges with your hands.
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18
Flatten one end of the sausage shape and join to the other end to make a ring shape.
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19
Splash the ends with a tiny bit of water and squeeze them together to seal.
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20
The second proving Place the prepared dough onto baking parchment and leave in the 40C oven for 15 minutes.
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21
Spray the surface with some water (or splash water with your fingers).
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22
They don't have to rise so much at this point either.
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23
Remove the bagels from the oven and preheat the oven to 210C-250C.
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24
(The bagels will actually be baked at 200C but when you open the oven door the temperature drops.
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25
Set the temperature higher for this reason).
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26
When the oven is at about 150C heat a frying pan of water to simmer until about 80C.
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27
Add the honey.
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28
At 80C the water is bubbling gently.
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29
Honey works better than sugar to create a shiny finish.
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30
Kettling Place the bagel dough into the simmering water and cook each side for 30 seconds.
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31
Cooking for too long causes wrinkles on the surface.
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32
Cook until the bagels have risen a little.
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33
BakingLine a baking tray with the parchment paper you used in the previous step.
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34
Place the kettled bagel dough on the oven tray and put the tray into the oven straight away (It is alright if the bagel surface is wet.)
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35
The oven is already preheated so bake at 200C for 10-15 minutes.
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36
While baking the bagels will rise a lot and become shiny and plump.
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37
Tip: Brush the surface with a tiny bit of butter and spread with kitchen paper to create shiner finish.
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38
How shiny!
