Method

1. Using a deep bowl and a strong metal spoon or Danish dough whisk,  blend together the flour, yeast, improver and salt.

2. Add in the water.

3. Mix thoroughly using a cutting and turning action, until all the flour is incorporated, adding small amounts of the remaining water if needed. The dough should be firm and slightly tacky.

4. Either spray your bench with water or spread a few teaspoons of oil on it.

5. Using your plastic dough scraper, tip the ball of dough out onto the dampened bench.

6. Using a little technique stolen from sourdough bread-making you can improve the structure of your dough by performing a couple of sets of what are called “stretch and folds” (“S & Fs”)

7. With damp hands (oil or water), flatten the dough into a bit of a square, lift one side of the dough up and allow the weight to stretch the dough. Fold that edge into the middle and press in place. Repeat with the other 3 sides of the dough.

8. Oil your bowl and place the dough back into the bowl, smooth side up.

9. Cover your bowl with something dense like a thick towel, a lid or heavy chopping board. This will hold the warmth AND moisture in the dough.

10. Leave the dough in a warm place for about 20 mins, then repeat the set of “S & Fs”, return the dough to the bowl again and leave to rise until fully double in size.

11. Clean your bench and dust generously with flour, tip the dough out onto the flour and flip the dough over, this ensures your dough is coated and won’t be too sticky.

12. Preheat oven to 180C. Cut 12 squares of baking paper just larger than a bagel.

13. Cut dough into 12 pieces and shape into balls on a floured surface, rolling to create as tight a ball as possible. Press thumb through the middle of each ball and shape into bagels, placing each on their own piece of baking paper. You will want to over exaggerate the bagel holes, as these will close up as they cook.

14. Place 800g water in Thermomix/ Steamer bowl, heat for 7 minutes, (TM - steaming temperature, speed 3) or until steaming temperature is reached.

15. If using TM (Place 4 bagels (on baking paper) on upper steaming tray and 2 bagels on lower steaming tray. Steam for 4 minutes, steaming temperature, speed 3.)

16. If using steamer Place 4 bagels (on baking paper) and steam for 4 minutes.

17. Transfer to a baking tray, using the corners of the baking paper to lift. Repeat with remaining bagels.

18. Once all 12 bagels are steamed, lightly spray bagels with water and sprinkle with seven seeds and grains. Bake for 20 minutes, or until browned with a crusty top and bottom.