Poppy seed bagels

Ingredients:

• 4 cups (480g) bread flour
• 1 1/2 teaspoons (9g) salt
• 1 tablespoon (12g) sugar
• 1 packet (7g) active dry yeast
• 1 1/4 cups (300ml) warm water (110°F/45°C)
• 2 tablespoons (30ml) malt syrup or honey
• 1 tablespoon (15ml) vegetable oil
• 1 egg white (for egg wash)
• 1/4 cup (35g) poppy seeds
• Extra flour for dusting

Instructions:

1. In a large mixing bowl, combine bread flour, salt, and sugar. Stir to distribute.
2. In a separate small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy.
3. Make a well in the center of the dry ingredients and pour in the yeast mixture, malt syrup or honey, and vegetable oil. Mix until a rough dough forms.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. If the dough is sticky, add a little more flour as needed.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
6. Punch down the dough and divide it into 8 equal pieces. Shape each piece into a ball, then poke a hole through the center using your thumb. Stretch the hole to about 2 inches in diameter to form the bagel shape.
7. Preheat your oven to 425°F (220°C). Bring a large pot of water to a gentle boil and add 1 tablespoon of sugar.
8. Boil each bagel for 1-2 minutes on each side, then remove with a slotted spoon and place on a baking sheet lined with parchment paper.
9. Brush each bagel with egg wash and sprinkle generously with poppy seeds.
10. Bake the bagels in the preheated oven for 20-25 minutes, or until golden brown. Let cool on a wire rack before serving.

Notes:

For a chewier texture, let the shaped bagels rest for 10-20 minutes before boiling. Serve with cream cheese, lox, or your favorite toppings. Store in an airtight container for up to 3 days or freeze for longer storage.