KNEADING THE DOUGH

• Using a stand mixer

  Attach the dough hook to your stand mixer.

  Add the dry ingredients to the mixing bowl and stir to combine.

  Add the plant-based yoghurt and lukewarm water.

  Mix on low speed until the ingredients come together to form a dough.

  Increase to a low-medium speed and knead for approximately 6–8 minutes, or until the dough becomes smooth, elastic and slightly tacky to the touch.

  Kneading by hand

  Combine the dry ingredients in a large mixing bowl, then add the plant-based yoghurt and lukewarm water.

  Mix with a wooden spoon until a rough dough forms.

  Transfer the dough to a lightly floured work surface.

  Knead by hand for approximately 8–10 minutes, pushing the dough away with the heel of your hand, folding it back towards you and turning it as you work.

  Continue kneading until the dough becomes smooth, elastic and slightly tacky. If the dough feels too dry, add a little water at a time. Avoid adding too much extra flour, as this can make the bagels dense.
• FIRST RISE

  Allow the dough to rise. Place the dough in a lightly greased bowl, cover and leave in a warm place until it has risen and increased in size, approximately 1–1½ hours.

  SHAPE

  Shape the bagels. Gently divide the dough into equal portions. Shape each portion into a ball, then make a hole in the centre and gently stretch it to form a bagel.

  SECOND RISE

  Allow a second rise. Place the shaped bagels on a baking tray lined with baking paper. Cover loosely and leave to rise for approximately 20–30 minutes.

  PRE-HEAT THE OVEN at least 15 minutes before baking

  Preheat the oven to 180°C (350°F).

  BAKE

  Bake the bagels for approximately 20–25 minutes, or until they are cooked through and have a lovely golden top.

  COOL

  Cool and serve. Transfer the bagels to a wire rack to cool, serve with your favourite sweet or savoury toppings.