- Prep Time: 15 mins
- bake Time: 35 mins
- Total Time: 3 hrs
- yield: 8
Ingredients
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1 1/4 cups warm water (300g)
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1 packet Anthony's Active Dry Yeast
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1 tbsp Anthony's Organic Cane Sugar
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4 cups bread flour (500g)
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3 tsp salt
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A large pot filled with water and 2 tbsp honey, for poaching the bagels
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Egg wash or plant milk (like unsweetened soy or almond milk), for brushing
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1/4 cup poppy seeds, for topping
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1/3 cup Anthony's Organic Sunflower Seeds, for topping
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Instructions
1. In a bowl, add the warm water, cane sugar and active dry yeast. Give everything a stir and set the bowl in a warm place for 5-10 minutes until the yeast has activated.
2. In a large bowl, whisk together the flour and the salt. Add in the yeast mixture and mix with your hands until the dough develops a shaggy texture. Then, turn the dough out onto a clean surface and knead for 10 minutes, until smooth.
3. Cover the bowl and let the dough rise for 1 1/2 to 2 hours, until doubled in size.
4. Punch down the risen dough and separate it into 8 equal pieces. Roll each piece into a log and shape the bagels.
5. Bring the pot of water and honey to a boil. Reduce to a simmer and lower the bagels into the water in batches. Poach each side for 30 seconds.
6. Place the bagels onto a large baking sheet lined with parchment paper. Brush each one with egg wash or plant milk, then sprinkle with poppy seeds and sunflower seeds.
7. Preheat the oven to 425F and bake the bagels for 20-25 minutes, until golden brown on top.
8. Let cool before slicing.
