Homemade bagels with salmon and cream cheese

Ingredients

• 300ml warm water
• 2 tbsp maple
• 7g active dry yeast
• 440g bread flour, plus more for dusting
• 6g salt (plus 10g more for the pot of water)
• Sesame seeds for the top of the bagels
• Cream cheese, red onions, capers and smoked salmon to garnish

Directions

1. In a small bowl, mix together warm water, 1 tbsp maple syrup and yeast and set aside.
2. In the bowl of a stand mixer (you can just use your hands if you don't have a stand mixer) add the flour and salt. Then using the hook attachment, turn onto medium-low heat and slowly pour in the water mixture.
3. Knead this for 8-10 minutes on medium or until you have a nice smooth dough.
4. Turn out onto the bench, fold a couple of times. Dust a mixing bowl with flour and place the dough in there, cover with a tea towel and rest for 1 hour or until it's doubled in size.
5. Place a large pot of water on to boil and season it with salt and the second tbsp of maple.
6. Turn the dough out, knead a couple of times to knock the air out and cut into eight even balls.
7. Using the palm of your hand, roll each ball as tight as you can get them.
8. Push your finger through the centre of the ball and stretch out to make a bagel shape, then straight away, place it into the simmering water.
9. Simmer for 1-2 minutes and then flip and simmer for another minute on that side.
10. Remove from the water and place straight onto your sesame seeds.
11. If you're baking them in a normal oven, then place onto an oven tray and into a 220°c oven for 20-25 minutes.
12. For a pizza oven, try to have the temp at between 230°c-250°c and place the bagel seed side down on a plank of untreated wood. Then slide the wood into the pizza oven.
13. After 3-4 minutes, you can flip the bagels onto the bottom side and continue to cook for 15-20 minutes.