Preheat the oven to 425°F, gas mark 7, 220°C (200°C fan-assisted). Line two baking trays with either parchment paper or a silicon baking mat. Bring a large, deep, saucepan of water to the boil, then add the ingredients for the boiling stage for the bagels - salt, bicarbonate of soda and honey, stir well, then reduce the heat to medium/high.
In a large mixing bowl, combine both the flours along with the baking powder and salt and mix well. In a separate bowl, whisk the eggs, then add the oil, water and honey and whisk again until well combined. Pour the liquid mixture into the dry ingredients and mix well until you have a smooth dough – I find it best to do this by hand.
Divide the mixture into 6 portions – you can do this either by eye or, if you prefer a little more precision like I do, then weigh the mixture and divide it into 6 equal portions.
Roll each portion of dough into a ball, flatten it slightly with you hand, then use your index finger to make a hole all the way through the middle of each bagel. Lift your finger, still with the bagel on, horizontally up into the air and gently spin the bagel around a few times to widen the hole, then flatten slightly.
Now you're ready to boil the bagels, carefully drop the bagels into the hot water, 2 -3 at a time, making sure they have enough room to float around. The bagels will sink to the bottom, but if you give them a few minutes then they should naturally float back up to the surface (you can gently loosen them if you think they’ve gotten stuck to the bottom of the pan). Once they have been floating for approximately 1 minute, flip the bagels over and leave them to cook for 1 more minute before removing them from the water with a slotted spoon, shaking off any excess liquid, then place them on to the pre-lined trays. Once all the bagels have been boiled, use a pastry brush to coat the surface and sides of each one with beaten egg then top with your choice of toppings.
Place the trays into the oven and bake for 20-25 minutes until they are golden brown, turning the tray around half-way through. Remove from the oven, then leave the bagels to cool on a wire rack for at least 15 minutes before slicing.
To keep the bagels fresh, wrap them in paper bag or parchment paper, then store in a resealable plastic bag, warming them through in the toaster before serving. These bagels also freeze well, so why not make a big batch of them so that you always have some ready and waiting for when a bagel craving hits.
When making this recipe, I’d LOVE to see how you get on so either send me a photo to email@example.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood