For the bread
500g strong white flour
330ml tepid water
15g dark soft brown sugar or dark syrup
10g fresh yeast
10g sea salt
1 egg mixed with 1tbsp water, to glaze
For the Garnish
Black mustard seeds
In a large bowl mix together all the ingredients to create a soft dough. Knead by hand for 8 to 10 minutes or alternatively, use a machine and knead on a low medium speed for 5 minutes. Transfer the dough into an oiled bowl, cover with cling film and allow to double in size. You can speed up the process by placing the bowl inside a Miele Steam or Steam Combination Oven on 40°C for 30 minutes.
When the dough has doubled in volume, knock back and divide into 10 equal pieces. Shape into rolls, place them on a baking tray, cover with greased cling film and allow to double up in volume once again.
Dip one finger in some flour and make a hole in the centre of each bagel, swirling it around to stretch the dough a little. Be careful to not knock out too much air from the dough. Cover two perforated steam trays with baking parchment and place the shaped bagels on them.
Traditionally, bagels are poached in water before baking, however a similar method can be achieved in a steam oven. Transfer the trays into a Miele Steam or Steam Combination Oven and cook on 100°C for 1 minute. When the time has elapsed, remove the tray from the oven.
Preheat a Miele Oven on Moisture Plus at 180°C with 1 burst of steam. Brush each bagel with the egg glaze and sprinkle some of the seeds on top. Bake the bagels for 20 minutes or until golden browned.
When it comes to toasting, we recommend the Dualit Long Slot Lite Toaster, which has been developed for artisan breads.