Bagels

1. Place all ingredients into spiral mixer (water first) and mix on slow speed, in reverse, for 2 minutes followed by approx. 5 mins on fast speed until fully developed.

2. Scale off a 3kg head and rest in a lightly oiled bowl, covered for approx. 45 minutes.

3. Process through bun moulder for 30 x 100g buns or scale individually at 100g each and round up by hand. Rest dough for 10 minutes before final shaping.

4. To form the bagel shape, press your thumb through the middle of the round bun and gently stretch the dough piece until a nice hole is formed.

5. Rest the shaped bagels on a lined tray and keep covered for 30 minutes.

6. Boil the bagels in a Lye Solution for 1 minute on each side, remove and place back on lined baking tray.

7. Top bagels accordingly unless you want them plain. Top with cheese or seed mixture.

8. Bake at 220C for approximately 16 minutes or until a nice even crust colour is formed.