Bagels with poppy seeds

Pour the water and yeast into the pan of the stand mixer and mix with a fork; let stand for 5 minutes to activate the yeast.

Operate the stand mixer at minimum and add sugar, 1 tablespoon of honey, flour and salt. Knead until a compact dough is formed, slightly soft but not too sticky.

Transfer the dough into a greased bowl with a little oil, cover with a film and transfer into the Freddy set with the natural proofing function to 28 º C for an hour and thirty minutes.

Then divide the dough into 10 equal balls, arrange them on a plate covered with oven paper, cover with film and let rise in the Freddy at 28°C for another 20 minutes.

With your hands lightly greased with oil, take one ball at a time and give it the shape of sausage, roll around your hand so as to give the shape of donut with the hole in the center and roll the palm of your hand on the worktop so as to make the bagel uniform.

Place the bagels spaced between them in two plates covered with oven paper and let rise in the Freddy at 28°C for 20 minutes.

Preheat the oven to 250 º C and bring to the boil in a large pan of water with two tablespoons of honey. Place each bagel in boiling water making sure that they do not stick together, boil for 30 seconds on each side, then drain and place on a plate covered with oven paper. Sprinkle with poppy seeds and bake for 10 minutes per side.

You can prepare a large quantity of bagels and freeze them with the function of delicate freezing of Freddy, and then store them in the freezer for up to 10 months.

In this way you will always have them available, ready to stuff as you like.

You do not have to do anything else to regenerate them in a preheated oven at 180ºC for about ten minutes.