Apt for a brunch with friends as a group of 6. Serve with salmon, cheese or a shakshuka.
Bagel: 4 cups of white bread flour (or all-purpose white flour), 1 tablespoons of sugar, 1 teaspoon of salt, 1 1/2 cup of milk, 1/2 cup of water, 1 tablespoon of yeast, 1 teaspoon of baking powder
Topping: 1/2 a cup of sesame seeds, 2 tablespoons of honey
- Mix well all the dry bagel ingredients into a large bowl. Add milk and water and knead with your hands. Add two tablespoons of olive oil and continue to knead. If too wet or dry, adjust with flour or water. Cover the bowl with a damp tea towel and leave out for 2-3 hours to let the dough rise. If you want to prepare the night before, put the dough in the fridge overnight and then take it out and leave on the side for a hour before you start working with it.
- Turn the oven onto 220 degrees celsius. Place baking paper onto a baking tray.
- Lightly flour a surface. Divide the dough into 6 pieces and roll into medium-sized balls. Take one ball and use your hands to roll them into a log. The sides of the log should attach to form a circle or a ring typical of a bagel or doughnut. Place each ring onto the baking paper.
- In a small bowl mix together 1 tablespoon of water with 2 tablespoons of honey and the sesame seeds. You may need to add more water depending on the runniness of honey. The honey I used was quite thick and not runny at all so I ended up adding 4 tablespoons of water and kept mixing until I liked the texture of the spread.
- Use a small brush to coat the bagels with the sesame mix. You can also touch up the bagel’s shape by using the brush to mould them into rounder rings. Bake in the oven until golden, around 15 to 20 minutes.