Oat and Linseed Bagels

METHOD

1. Pour the Oat & Linseed bread mix into a large bowl and add lukewarm water. Using the dough hook on your mixer, mix together until the dough comes together.
2. Lightly flour your surface, then transfer the dough and let it rest for 5 minutes. Knead by hand for 2 minutes, then rest again for another 5 minutes.
3. Divide the dough into 8 even portions. Roll each into a ball and gently poke a hole through the centre to shape your bagels. Cover loosely with a damp cloth or cling film and leave to rest somewhere warm for 30–40 minutes.
4. Meanwhile, bring a pan of water to a boil and stir in bicarbonate of soda. Boil 1–2 bagels at a time for 1–2 minutes, then drain well.
5. Brush the tops with egg wash and sprinkle with seeds. Bake in an oven or air fryer at 200°C for around 20 minutes, check partway through. The air fryer is ideal if you’re making a smaller batch and want to save the rest for later.
6. Cool before serving with your favourite fillings.