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To the bowl of your stand mixer, add in all the ingredients and once it starts forming a dough knead it for 8 mins.
You can also choose to knead by hands just that it would take a little longer to knead the dough.
Line the base of the instant pot with parchment paper, transfer the dough, brush some oil on top so that it does not dry out. Close the lid. Choose Yogurt setting. Set the timer to 15 mins.
If you do not have an Instant Pot simply oil the bowl in which you kneaded the dough. Put the prepared dough into it. Cover with a tea towel and proof for 30 mins.
Once proved, take the dough on your countertop and punch it down several times to release the air bubbles.
Divide the dough into 7 equal portions of 80 gms each.
Tuck the sides of each roundel to the bottom and give it a round shape and set aside. Similarly, shape all the portions and keep it covered with a tea towel.
Take one roundel at a time, poke your finger to the centre of the dough till you see the finger on the other side too.
Then use two fingers to widen the dough to 1.5 to 2 inches in diameter to get a hole in the centre of the dough. Set aside and shape the remaining roundels too.
Cover with a tea towel and allow it for an Intermediate Proofing - 15 mins.
Fill the Instant Pot with 3 to 4 cups of water. Select the Saute Mode and bring the water to a rolling boil.
Add the bagels one at a time leaving enough space for them to expand and swell. So at a time I just dropped 2 bagel doughs.
Cook for a minute then turn the bagel dough using a slotted spoon and cook the other side for a minute as well.
Take it out on a wire rack, placing the seam side (or not so good side) down and let it drain completely.
STOVETOP VERSION: Simply bring a large pot full of water to rolling boil. Depending upon the size of the pot boil 2 to 3 bagel dough at a time for a minute on each side. And then drain on wire rack.
Once drained place the bagels on a baking tray that has been pre-lined with parchment paper.
Brush the top with some milk. Alternatively, an egg wash can also be used.
Sprinkle seeds of your choice.
Fill a baking pan with the hot water used for boiling the bagels and place it in the bottom rack of the oven. This would create steam to develop the crusty top of the bagels.
Bake the bagels in the middle rack in a preheated oven of 220°C for 14 to 18 mins.