Homemade breakfast bagels with poppy seeds
active dry yeast
white bread flour
light brown sugar
seed of your choice for the topping
Step by step
Put the yeast in the warm water, let sit for 2 minutes.
Add the flour, sugar and salt in the bowl of a stand mixer fitted with the Dough Hook.
Start mixing on speed 2 and slowly add the yeast water. Kneed for 2 minutes on speed 2.
Roll the dough into a ball. Put the dough into a lightly oiled bowl, cover with cling film and let rest in a warm place for 1 hour.
Transfer to a floured surface. Divide the dough in 10 portions and roll each portion into a small ball. Let rest for 30 minutes.
Shape holes into the balls.
Boil water and add baking soda. Let each bagel poach for 20-30 seconds.
Arrange the bagels on a baking tray lined with parchment paper. Brush with egg and sprinkle with seeds.
Bake for 20 minutes in a 180ºC preheated oven.