Activate the Yeast:

• Add the wai aromahana (lukewarm water), mīere kōura (golden syrup) and īhi horo (instant yeast) in to a large bowl.

  Kaurorihia (stir) until the sweetener is dissolved and the īhi (yeast) mixed in.
• Leave for 5 minutes until the īhi (yeast) has activated and has floated to the top.

Mix in the Flour:

• Add the puehu parāoa (flour) and tote (salt).

  Stir with a butter knife until a rough dough forms.

Knead the Dough:

• If you are using a stand mixer, place the dough in the mixing bowl. Using a dough hook, knead for 7 - 8 minutes on low speed. 
• If you are kneading by hand, add the dough to a lightly floured bench or table. Knead the dough with the palms of your hands for 8 - 10 minutes

First Rise:

• Once the dough is lovely and stretchy, mould in to a ball and add it in to a clean bowl. Cover with a tea towel or bowl cover. 
• Rise for 1 ¼ hours. 

Mould the Bagels:

• Tip the risen dough on to a bench, clear of puehu parāoa (flour).
• Roll the dough into an even log and cut into 12 equal pieces.

Make Plain Bagels:

• Roll out each bagel into a 15 cm rope and bring the ends together.

  Place 3 or 4 fingers on the two seams, hold the round upwards and roll the seams gently a couple of times until they are sealed well. (Refer to the video for reference).

Make Cheese Bagels:

• Pat out the dough to around 3 cm wide and 15 - 18 cm length.

  Place around 25g tīhi kua waruwarutia (grated cheese) in a line and press it into the dough.
• Press the seams together, encasing the tīhi (cheese) inside.

  Mould into a round shape, seal the edges and roll the seams gently with your fingers to seal.

SAME DAY METHOD:

Rise the Bagels - Same Day Method:

• If you are making the bagels overnight, skip to the overnight method.

  If you are making the bagels the same day, place the rolled bagels on to two large baking trays with oil.

  Cover each tray with a tea towel.
• Rise the bagels for 15-20 minutes.

Boil the Bagels:

• Preheat the oven to 220 °C bake or 210 °C fan bake.
• Fill a 4 cm deep cast iron pan or pot halfway and add mīere kōura (golden syrup), soy sauce and pēkana houra (baking soda).

  Bring to a gentle boil.
• Lower 3-4 bagels into the water mixture and cook for 60 - 90 seconds.

  Flip them over and cook for another 60 - 90 seconds.
• Use a spatula to lift each one out of the water, drain it briefly and add it onto the tray, making sure the rounded top is facing up.

  Add six bagels to each tray.

Bake the Bagels:

• Whip the hēki (egg) in a small bowl and generously glaze each bagel with it.

  Top it with sesame seeds, bagel mix or tīhi (cheese).
• Bake for 15 - 18 minutes or until golden.

OVERNIGHT METHOD:

Rise the Bagels - Overnight Method:

• Once the bagels have been shaped, place them on a large tray that allows space for the bagels to rise.

  Cover the whole tray with glad wrap and place in the pouaka mātao (fridge) for 8 - 24 hours.

Boil the Bagels:

• When you are ready to bake, remove the parāoa (bread) from the pouaka mātao (fridge) and allow to sit for 20 minutes on the bench.

Boil the Bagels:

• Preheat the oven to 220 °C bake or 210 °C fan bake.
• Fill a 4 cm deep cast iron pan or pot halfway and add mīere kōura (golden syrup), soy sauce and pēkana houra (baking soda).

  Bring to a gentle boil.
• Lower 3-4 bagels into the water mixture and cook for 60 - 90 seconds.

  Flip them over and cook for another 60 - 90 seconds.
• Use a spatula to lift each one out of the water, drain it briefly and add it onto the tray, making sure the rounded top is facing up.

  Add six bagels to each tray.

Bake the Bagels:

• Whip the hēki (egg) in a small bowl and generously glaze each bagel with it.

  Top it with sesame seeds, bagel mix or tīhi (cheese).
• Bake for 15 - 18 minutes or until golden.

  Enjoy fresh or sliced open and toasted the next day.