ad. New York Bagels in the @Ooni Pizza Ovens Halo Pro Spiral Mixer 🥯 I love doubling or even tripling batches of dough so I can stock my freezer and share the carby love with neighbours and friends. The Ooni Halo Pro Spiral Mixer makes it easy to scale up. The bowl fits a whopping 5 kilos (11 lbs) of dough. It’s so sturdy in its design too - the motor never burns out and the mixer doesn’t shake across the worktop when it’s faced with large batches (issues I’ve had with other mixers in the past!)… Here is my New York Bagels recipe if you’d like to try them! 🥯 (makes 12 large bagels) For the dough: 570ml (20 fl Oz) warm water 1 tablespoon honey or malt syrup 2 teaspoons instant yeast 950g white bread flour (around 7.5 cups - spoon into cup and then level off) 4 teaspoons fine sea salt For the water bath: 3 litres water (100 fl Oz) 2 tablespoons baking soda (bicarbonate) 1 tablespoon malt syrup, brown sugar or honey 1 egg white (for egg wash) Olive oil to line parchment Toppings ideas: mixed seeds, sesame, everything bagel seasoning, jalapeños and cheese, sea salt Method: Whisk together water, honey and yeast and then tip in the bread flour and fine sea salt. Use the dough hook attachment on and set the speed on the Halo Pro to a medium speed for about 6-8 mins. Gather into a large ball, place into bowl and cover to rise at room temp for about 1 hour. Divide the dough into 12 equal pieces (125g each), shape into dough balls and cover to let them relax for about 15 minutes. Then poke a hole in the middle of the dough ball and twirl it around your index fingers to stretch into a bagel shape (hole about 1.5 inches in diameter). Repeat until all bagels are shaped and then cover with tea towel. Try to use as little flour as possible when shaping the bagels. Preheat oven to 220C/430F. Line two large (13x18 inch) metal baking trays with parchment and brush the parchment with some olive oil. Separate an egg white into a bowl and whisk lightly. Set aside. Bring your pot of water to a gentle boil and add in the baking soda and sweetener of choice. Boil 3/4 bagels at a time for 30 seconds on each side and remove using a skimmer/tongs/spatula to a cooling rack to drain. Repeat with remaining bagels. If you want seeds/seasonings on the bottom of the bagels, sprinkle the toppings into little piles on the prepared trays before placing the bagels on top. Brush the bagels with egg white wash and add your toppings of choice. Press on them lightly so they really stick to the dough. Bake for 16-18 mins, rotating the position of the trays mid way through the bake time. They should be golden brown when you remove them. Bagels with cheese need a few extra minutes! Enjoy warm from the oven. If eating the following day, toast them up first - you can easily freeze these in a freezer bag, just be sure to slice in half first so they’re easy to toast from frozen. Enjoy! 🥯 #ooni #ooniambassador #halopro #bagels #Recipe - @_lacebakes_