250mllactose-free yogurt (at room temperature)for vegan version sub for dairy-free yogurt
80gunsalted butter(melted) for vegan version subfor vegan butter
egg wash (1 egg beaten with Tbsp milk or water) for vegan version use only water or dairy free milk
In a medium bowl add all the dry infredients and mix. Then conutine by adding the melted butter, warm water and yogurt. Beat the dough with a mixer on medium for 5 minutes or until the dough is sticky and stiff. (you can also mix the dough with hands)
Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
Line a baking sheet with parchment paper or silicone baking mats.
When the dough is ready, punch it down to release any air bubbles. Divide the dough into 6 to 7 equal pieces. Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 – 2 inches in diameter. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.
Preheat oven to 220°C (425°F).
To prepare the water bath:
Fill a large, wide pot with 2 quarts of water. Whisk in the maple syrup. Bring water to a boil, then reduce heat to medium-high.
Drop bagels in, 2-3 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.
Using a pastry brush, brush the egg wash on top and around the sides of each bagel, top with sesame seeds, sea salt and/or poppy seeds. Place the bagels on a baking sheet.
Bake for 20-25 minutes or until the bagels start to get dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
The completely cooled bagels can be stored in an air-tight container at room temperature for up to 3 days or in the fridge for up to a week.