dry instant yeast
Step by step
Add the water, caster sugar and dry yeast to the jug of a Food Processor fitted with the Dough Blade. Pulse 5 times and let rest for 5 minutes.
Add half of the flour and start mixing on speed 1. Gradually add the rest of the flour. Mix until a sticky yet smooth dough has formed. Transfer to an oiled bowl and let rest for 1 hour in a warm place.
Punch the risen dough down and cut into 8 equal pieces. Shape into spheres and create a hole by pressing your index finger down in the middle of the dough balls. Swing the dough around your finger to create a 4 cm wide opening. Let rest for 10 minutes.
Bring a large pot of water to a simmer and poach the bagels for 30 seconds on each side. Arrange the poached bagels on a lined baking tray and brush with egg wash. Sprinkle seeds on top of the bagels. Bake for 20 minutes on 220°C.