Ingredients 500g white, all purpose flour, plus extra for dusting
7g instant dry yeast
1.5 cups room temperature water
1 teaspoon of vegetable oil
1 egg yolk
1/2 teaspoon sugar
Sesame seeds/poppy seeds/dried garlic/dried onion for topping (all optional)
1.5L water (for boiling)
In a medium-sized bowl, combine flour and yeast. Pour water into a separate large-sized bowl.
Slowly add and mix flour & yeast with the water and mix to form a dough.
If mixture is too sticky, add some more flour; if it is too dry, add more water.
When it is no longer sticky, knead dough by hand for approximately 5 minutes.
Grease a third medium-sized bowl with vegetable oil, using a paper towel.
Place dough into the greased bowl and cover with plastic-wrap. Place bowl in a warm (room temperature) place and allow to rise for 40-60 minutes or until doubled in size.
Take dough out of the greased bowl and place onto a floured surface.
Knead again for approximately 5 minutes and place back onto the floured surface.
Flatten dough out slightly into a semi-flat large circle.
Cut dough into 6 equal parts and roll each part into a ball.
Place the dough balls back on floured counter and allow to rise for 10 minutes. Pinch a hole in middle of each dough-ball with your thumb and middle finger.
Bring 1.5L of water to boil in a large pot and preheat oven to 200°C. Place bagels 2 at a time in water and allow to boil for 5 minutes.
Remove boiled bagels and place on a rack to dry. Repeat until each bagel is boiled. Be sure to turn each drying bagel over after a few minutes to ensure they dry on both sides.
Allow bagels to cool for about 10 minutes. Meanwhile, combine egg yolk and sugar in a small bowl. Brush each bagel lightly with egg yolk/sugar mixture.
Sprinkle desired toppings onto bagels and place in oven.