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Maple Bagels

- 560 g flour

- 1 1/2 tsp salt

- 1 tbsp dry yeast

- 375 ml warm water

- 4 tbsp oil

- 120 ml maple syrup

Mix the flour, salt and yeast. Add the warm water, the oil and half of the maple syrup.

Knead into a soft but non sticky dough (should be similar to bread dough, add flour or water if needed).

Form a ball and put it into a lightly oiled bowl and turn it a few times to coat well with the oil. Cover with a damp cloth and put it into the oven with a cup of hot water. Close the door and allow to rest 30 minutes.

Shape the dough into a large tube, then cut into 12 equal portions. Shape each portion into a roll about 23 cm long. Join the ends of each to form them into bagels. Roll the ends with a little water so they stick together well. Set them on a floured surface, cover with a damp cloth, and allow to rest 15 minutes.

Preheat oven to 230°C.

Pour about 3 litres water and the rest of the maple syrup into a large pot and bring to the boil. Put 4 bagels in at a time, boiling 3 minutes or until they’re slightly swollen, turning them over halfway through.

Use a slotted spoon to take the bagels out of the water and put them on a baking sheet covered with parchment paper.

Bake one sheet of 6 bagels at a time, for 20 minutes or until the bagels are golden. Let cool 15 minutes before serving.

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