Directions

1. 1. In a large bowl, combine the flours, yeast and salt.
2. 2. In a measuring jug, stir together the melted butter, sugar and water. Add to the dry ingredients and mix until the dough comes together.
3. 3. Tip the dough onto a lightly floured surface and knead for 10 minutes.
4. 4. Lightly grease the bowl with some oil. Place the dough back in the bowl, cover with a damp tea towel and leave to rise until doubled in size – about 2 hours.
5. 5. Knock back the dough by gently kneading a few times to get the air out. Line two baking sheets with baking paper. Cut the dough into 9 even pieces, using weighing scales. Roll each piece into a ball and place on the sheets, leaving space between each.
6. 6. Cover with a tea towel and leave to prove until doubled in size again, 1-2 hours.
7. 7. Preheat the oven to 200°C and fill a large saucepan with water.
8. 8. Bring the pan to the boil, then lower the heat to gently simmering and stir in the bicarbonate of soda - this will give the bagels a darker crust. Use a floured finger to push a hole through the centre of each dough ball, and stretch the hole by gently swirling the bagel around on your finger, then put it in the pan. Poach 2 bagels at a time, for 30 seconds then turn over and poach for another 30 seconds. Use a slotted spoon to return the bagels to the baking trays. Poach all the bagels, keeping the water at a gentle simmer.
9. 9. Brush the bagels with oil and sprinkle with some seeds. Bake for 15 minutes until brown and crisp. Transfer to a cooling rack. Enjoy toasted with your favourite filling.