Bagels with crushed flaxseeds and sesame seeds

Here's how:

• 1

  Crumble the yeast into a bowl and dissolve it in water, salt, and honey. If you want to make cinnamon and raisin bagels, add the raisins and cinnamon now.

• 2

  Add the flour a little at a time. Knead the dough in a machine for about 5 minutes. The dough should be firm and fairly hard.

• 3

  Let it rise in the bowl, covered with a baking cloth, until it doubles in size, for about 1 hour. 

• 4

  Turn the dough out onto a floured work surface and divide it into 12 pieces.

• 5

  Shape each piece into a round bun and use your index finger to make a hole in the center. Twist the piece of dough around your finger to form a larger ring.

• 6

  Let the bagel rise under a baking cloth on a baking sheet lined with parchment paper for about 45 minutes.

• 7

  Bring water to a boil in a large pot. Preheat the oven to 175 °C.

• 8

  Boil the dough rings in water, a few at a time, for about 2–3 minutes on each side. Let them drain on a clean kitchen towel.

• 9

  Place them on a baking sheet lined with parchment paper, brush them with beaten egg white, and sprinkle with seeds of your choice. Cinnamon and raisin bagels should only be brushed with egg white—no seeds.

• 10

  Bake the bread in the middle of the oven for 20–25 minutes, until golden brown.