Poh Ling Yeow Instagram – 🥯 I’ve been craving homemade bagels for weeks! The recipe will tolerate up to 1 cup of sumthin’ sumthin’ – blueberries, choc chips etc. Also, in case u might ask – Skeleton & goldfish bowl is thrown & glazed by @graemerichardson67 , painted by me. Jamface tea towel designed by @sweetpetite77 but no longer available – sorry 😢. 2 tsp (7g) yeast 2 Tbs honey 2/3 cup tepid milk 3 cups plain bread flour (normal plain flour works but texture won’t be as chewy) 1 cup plain wholemeal flour 1 tsp salt 1 – 1 1/3 cup tepid water 1 egg, whisked 1/3 cup sesame or poppy seeds or sea salt Mash yeast & honey together. Add milk and stir to dissolve. Cover & rest for 20 mins or until surface is foamy. Combine the flours, salt, yeast honey milk mix & only 2/3 of the water. Knead into a pliable dough adding the remaining water if needed. The dough should knead easily & should not stick to the bench surface even without the aid of flour. Cover with damp tea towel to rise until double its original size in a warm draught free spot. Punch down dough and cut into 10 even pieces. Roll each piece into a 2cm wide sausage. Squash down one tip, bring the other tip to sit on the flattened tip and form a ring. Pinch around it to secure (see reel if unsure). Flip it over and rest on a 10x10cm square of baking paper. Repeat until all the rings are formed. Cover with a damp tea towel and allow to double in size again in a warm, draught free spot. Preheat oven to 170*C FF. Boil the bagels in plenty of water (about 30 secs each side). Rest on a clean tea towel to absorb excess water. Transfer to baking trays lined with baking paper leaving a 2cm space between the bagels. Baste generously with the egg. Sprinkle or dip in seed of choice. Bake for about 20 mins or until golden and fill with whatever your heart desires! Enjoy and oh, these freeze well in an airtight container or snap lock bag ♥️ PS Quick cucumber pickle is simply shaved crunchy part of 1 continental cuke, 1 tsp salt, 2 Tbs sugar, splash of white wine or cider vinegar. Taste then feel free to play with the balance for a sweeter, saltier or more sharp finish.