Ingredients

Multigain granary Flour
For this recipe we will be using a sponge preferment
Sponge

• 300g malted granary flour
• 370g water
• 10g fresh yeast

For the sponge simply mix all the ingredients in a clean bowl. This needs to be made the day before you intend to make the bagels. Mix all the ingredients together until combined, cover and place into the fridge over night to ferment.

Final dough 

• 680g sponge
• 300g strong white flour
• 10g sea salt
• 5g fresh yeast
• 20g honey 
   

Tools

• Chef Baker XL

Method

• To a clean mixing bowl add the flour, water, salt, honey, sponge and yeast. Using the dough hook attachment knead the dough on speed 1 for 8 to 10 minutes. This dough will be a little firmer than most doughs we are used to working with. The reason for this is that we need the dough to be a little firmer so that it can stand up to the boiling water.
• Once the dough has been kneaded transfer to a clean oiled bowl, cover and allow to prove for 60 to 90 minutes.
• Transfer the dough to a clean work surface and knock back the dough. Divide the dough into 90g portions. Roll each portion of dough into a tight neat ball. Allow the dough to rest on the table for 10 minutes.
• Flatten each portion of dough with the palm of your hand. Using your thumb push through the centre to create a hole. Slowly widen the hole using your finger while maintaining the circular shape. Place each shaped bagel onto a lined oiled baking tray. Cover the dough with a damp cloth and leave to prove again for 45 minutes.
• Preheat the oven to 200c. Bring a saucepan of water to the boil, Add 1 tablespoon of bi carbonate to the water. Reduce the water to a simmer. 
• Take each bagel and gently drop into the simmering water. You may need to cook the bagels in batches depending on the size of your saucepan. Be sure to leave enough room in the pan to allow the bagels to expand. Poach each bagel for 2 minutes on each side.
• Line a baking tray with baking parchment. Transfer the bagels to the baking tray and bake for 12 minutes until golden