Step 1

Start by preparing the dough. Whisk together a bowl of Yeast, Sugar & a bit of Water and let it rest to froth.

Step 2

Using a Stand Mixer or a Flat Surface, make a well of Flour & Gluten, and add the Yeast mixture to it. Start Kneading

Step 3

Keep Kneading until all water is incorporated. Add Salt and Olive Oil and knead into a tight ball. If you think your dough is sticky, add flour to it. Knead till it forms a smooth dough.

Step 4

Divide the dough into 6 equal parts, of 70 grams each. Make all the rounds into tight roundish balls (like the shape of bagels). Keep them on a Well Oiled tray in the Oven (Switched Off) for Proofing.

Step 5

After 45 mins, the bagels should be bigger. Poke a hole in between all of them using your fingers and making a round gap in between all of them. Let them rest for 15 minutes more. Start making the Water Bath.

Step 6

Poach bagels for One Minute on each side and place on a Baking Tray. More about Water Bath, explained above. You can put toppings at this point now. (From multigrain seeds, to sesame to oregano)

Step 7

Bake at 180° Celsius for 15-20 mins or until done!