These bagels make a great back to school lunchbox treat, simply slice and fill with hummus and salad.

Bake time 20mins
Prep time 1-2 hours
Makes 6

Ingredients

300g white spelt flour
7g dried yeast
2 teaspoons salt
2 tablespoons rapeseed oil, plus a little more for greasing
1 teaspoon chilli powder
2 teaspoons garam masala
200ml water
Topping
50g cheddar cheese, grated
1 teaspoon garam masala

Methods

• Place the flour into a large bowl and rub in the yeast with your fingertips
• Add in the salt, oil, chilli, garam masala, and water and combine until the mixture forms a dough (adding more water if it feels a little dry)
• Tip the dough out onto lightly oiled surface and knead for around 5 minutes, or until the dough feels smooth and a little more elastic
• Return the dough to the bowl, cover with a tea towel and leave to rise for around 1 hour, or until it has doubled in size
• When the dough has risen, place it onto a lightly oiled surface and split it into 6 equal pieces
• Roll each piece into a ball and then make a hole in the centre of each one with your finger
• Stretch the hole out until the dough ball resembles a bagel
• Place the bagels onto a lined baking tray and leave to rise for 30 minutes, or until they have noticeably puffed up
• Pre-heat the oven to 200 degrees°C
• Place a large pan full of water on a medium heat until it starts to simmer, then turn it down to a low heat
• When the bagels have risen, poach them in the simmering water for two minutes on each side (you may have to do this in batches)
• Return them to the lined baking tray when done
• Sprinkle over the cheese and remaining garam masala
• Bake the bagels for around 20 minutes, or until the cheese is burnished and their crusts are a deep golden brown
• Leave the bagels to cool on a wire rack before serving