Ingredients:
Bread flour: 500g.
Active Starter: 100g.
Milk: 133g.
Water: 132g.
Salt: 8g.
Sugar: 4g.
Oil: 15g.
Instructions:
1. In a stand mixer with hook attachment, add all ingredients & knead until smooth.
2. Form into a ball. Cover & rest at room temperature until almost double in size.
3. Cold retard for 3hrs or overnight (optional).
4. Divide into 10 balls, cover and rest 15 mins.
5. Shape and proof until almost double in size.
6. Prepare 1 liter of hot boiling water with 2tbsp of dark brown sugar + 1 tbsp baking soda. Gently drop the bagel dough into the water & boil each side for 20 – 30 secs.
7. Sprinkle seeds (I prefer to egg wash before & after adding seeds to keep them from falling off after baking)
Bake at preheat oven at 200°c-220°c 12-15 mins until golden brown
