Bagels

Ingredients

• 500g flour
• 2 tsp salt
• 21g fresh yeast (or 7g of instant dry yeast)
• 1,5 dl oat milk, room temp.
• 1,5 dl water, room temp.
• 2 tbsp maple syrup (or other syrup based sweeteners, such as agave)
• 50 g vegan butter (margarine with high-fat content), room. temp

For cooking the bagels

• 2,5 l water
• 1 tbsp baking soda (German: Natron)
• Seeds of your choice (poppy seeds, sunflour seeds, sesame seeds, ...)

Instructions

1. Mix all ingredients except yeast (if using fresh yeast, set aside some of the liquid to disolve it in) in a large bowl, and knead for 2 minutes. Add the yeast and continue kneading until smooth and stretchy. (it's allowed to be a little sticky)
2. Let rise for about 1h 30min (or until doubled) in room temp.
3. Divide dough into 8, same weight pieces (about 90-110g), and form them into a ball. Pierce each ball with a chopstick, and swing them gently to create a hole in the center. Just get a hole in, doesn't matter how.
4. Let rise for 15min
5. Preheat oven to 200°C (air convection oven 180°)
6. Bring a pan of water with baking soda to a boil, add bagels one by one and cook for 30 SECONDS on EACH side. Put them on a rack, sprinkle generously with seeds and let them dry a little.
7. As soon as you finish cooking the last bagel, put them in the oven and bake for 20-25 minutes.