- 500gm FG Roberts Traditional Breadmix* plus more for sprinkling
- 6g instant yeast
- 6 grams vinegar
- 5g granulated sugar
- 1 1/2 teaspoons (9g) kosher salt
- 600gm warm water (about 40°c)
- 85gm olive oil
- Egg wash (1 egg at room temperature beaten with 1 tablespoon water)
- Seeds, for sprinkling (optional)
Water Bath - Ingredients
- 6 cups water
- 1 tablespoon molasses
- 1 teaspoon salt
- Make the dough as you would normally make a FG Roberts gf loaf
- Shape the rolls. Transfer the dough to a surface lightly sprinkled with bread flour. Using a bench scraper or sharp knife, divide the dough into 8 equal pieces. Shape the pieces into rounds of dough and place them on the prepared baking sheet about 5cm apart from one another. Place a floured finger in the centre of each round of dough, press down to the bottom and move around in a circular motion to create a hole that is at least 5cm wide.
- Cover with oiled cling film or a damp towel and allow to prove for 30 mins in a warm place
- While the bagels prove, preheat your oven to 175°C.
- Line a large, rimmed baking sheet with baking paper and set it aside.
- In a medium-sized, covered saucepan, bring the water bath (6 cups of water, 1 tablespoon molasses and 1 teaspoon kosher salt,) to a boil over medium-high heat.
- Boil the bagels. Place as many of the raw, shaped bagels in the boiling water bath as can fit without crowding and boil them for about 60 seconds total, turning the bagels over gently after the first 30 seconds to ensure even boiling. Remove the boiled bagels from the water bath, drain slightly and return to the baking sheet. Brush the tops and sides with the egg wash and sprinkle with seeds if using.
- Place the baking sheet in the centre of the preheated oven and bake 30-40 minutes until the bagels are golden brown all over.
- Remove from the oven and allow to cool completely before serving.