Ingredients:
- 3 1/2 cups (420g) strong bread flour, plus extra for dusting
- 1 teaspoon (5g) instant dried yeast
- 1 teaspoon (6g) ground cinnamon
- 1/2 teaspoon (3g) ground mixed spice (or allspice)
- 1/4 teaspoon (1g) ground nutmeg
- 1/4 cup (50g) granulated sugar
- 1 teaspoon (6g) salt
- 1 cup (240ml) warm milk (around 105-115°F / 40-46°C)
- 2 tablespoons (30g) unsalted butter, melted
- 1 large egg
- 1/2 cup (75g) mixed dried fruit (raisins, currants, sultanas)
- Zest of 1 orange
- 1/4 cup (30g) all-purpose flour
- 2-3 tablespoons (30-45ml) water, or enough to make a smooth paste
- 1 large egg yolk
- 1 tablespoon milk
- 2 tablespoons honey
- 1 tablespoon water
Instructions:
- Combine dry ingredients (flour, yeast, spices, sugar, salt) in a bowl. Whisk to combine.
- Add warm milk, melted butter, and egg to the dry ingredients. Mix until a shaggy dough forms.
- Knead the dough (by hand or with a stand mixer) for 8-10 minutes until smooth and elastic.
- Knead in the mixed dried fruit and orange zest until evenly distributed.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and divide it into 6 equal portions. Shape each portion into a ball, then poke a hole through the centre to form a bagel shape.
- Place the shaped bagels on a baking sheet lined with parchment paper, cover loosely, and let rise for 30 minutes.
- Preheat oven to 425°F (220°C). Prepare the egg wash by whisking egg yolk and milk together.
- Bring a large pot of water to a boil. Gently drop the bagels into the boiling water, one or two at a time, and boil for 1 minute per side.
- While the bagels are still damp from boiling, pipe crosses on each using the cross paste.
- Bake for 20-25 minutes, or until golden brown.
- While the bagels are baking, prepare the honey glaze (if using). Once the bagels are out of the oven brush with honey glaze.
- Let the bagels cool slightly on a wire rack before serving.