Ingredients

2 1/4 tsp dry active or 25 g fresh yeast
500 ml water, 37 °C (98 °F)
45 g sugar
750 g wheat flour
2 tsp salt

Baking

45 g neutral oil

Topping

1 beaten egg white
200 g optional seeds

Bagels

Bagels are delicious simply topped with jam or a combination of cream cheese, salmon and spinach. If you have bagels left over, you can always toast them.

Bread

Follow these steps

Assemble with Bowl, Dough Knife and Dough Roller.
Heat the water to 37 °C (98 °F).
Crumble the yeast into the bowl, add the water and start the Ankarsrum on low speed until the yeast dissolves. To help the yeast dissolve, you can pull the arm back and forth a few times
Add sugar and most of the wheat flour. Run at low speed for 5 minutes, add the rest of the flour and salt, increase to medium speed and run for another 5 minutes until you have a smooth dough.
Cover the bowl with the bowl cover and ferment for 30 minutes. Pour the dough on a floured surface and divide into 12 pieces. Roll into dough balls and push your thumb down straight through, press gently and stretch out so you get a big hole in the middle. Drizzle a little oil over a plate and move your bagels to the plate, leave to ferment under a kitchen towel for another 30-45 minutes.
Boil water in a large saucepan, then lower the heat to simmering. Carefully place one bagel at a time, simmering for about 1-2 minutes on each side. Then place the bagel on a kitchen towel.
Set the oven to 200 °C (400 °F) convection or 225 °C (500 °F) normal bake.
Line a baking sheet with parchment paper and add bagels, brush with egg whites and sprinkle with seeds.
Bake for about 20 minutes.