Bagels

1. Mix the flour and salt, hollow out a well and crumble the yeast into it. Dissolve with milk and water, add the sugar and Golden Punch and knead everything with the flour until a smooth dough forms. Cover and let the dough rise in a warm location until the dough has visibly increased in bulk.

2. Cut the dough into eight equally sized pieces and shape into balls. Poke a hole in the center of each ball with the handle of a wooden spoon. Twirl the rings of dough around your finger until the hole is approx. 4 cm in diameter. Cover and let them rise for 15 minutes.

3. Add approx. 2 l of water and baking soda into the flat pot, place it on the Navigenio and bring to a boil. Put the bagels into the water in batches using a skimmer. Cook both sides for 30 seconds on level 4. Remove and allow to drain.

4. Mix honey and water, then brush bagels with it.

5. Cut out a circle of baking paper with the help of a 24 cm lid, make approx. 2 cm larger when cutting it out, place in the tall pot and distribute half of the bagels on top. Place the pot on the Navigenio and heat on level 6 up to the roasting window.

6. Put the pot in the inverted lid, place the Navigenio overhead and switch to the small level, then bake for approx. 15 minutes until pale brown. Remove the bagels and let cool on a wire rack.

7. Place the pot back on the Navigenio, remove the baking paper, close with the lid and switch the Navigenio to level 6. Heat the pot for approx. 1 minute.

8. Place the pot in the inverted lid, insert the baking paper and remaining bagels. Place Navigenio overhead, switch to low level and bake the bagels for approx. 15 minutes.