Seeded Bagel

Preparation

15 mins

Resting

2 hours

Baking

20 mins

Makes

6-8 Bagels

Low FODMAP serve

1 Bagel

What you'll need

1 ½ cups (375g) lukewarm water

2 teaspoon (9g) dry yeast

1 tablespoon (20g) sugar

432g Lo-Fo Pantry Plain Flour

1 teaspoon (7g) salt

¼ cup (60g) extra virgin olive oil

36g linseeds

36g sunflower seeds

36g poppy seeds

Extra ingredients for cooking

to spray oil

1 teaspoon (6g) baking soda

Process

Step 1

Combine the water, yeast and sugar in the bowl of an electric mixer with a dough hook. Mix then leave for 5 minutes or until mixture is frothy.

Step 2

Add remaining ingredients and kneed into a dough for about 5 minutes.

Step 3

Transfer into a bowl which has been lightly sprayed with oil.

Step 4

Cover with a tea towel and leave until dough has doubled in size, approximately 2 hours.

Step 5

Bring a saucepan of water to the boil, then add 1 tsp baking soda.

Step 6

Preheat fan-forced oven to 205°C (400°F).

Step 7

Line baking tray with paper and spray with oil.

Step 8

Separate dough into 6-8 pieces, roll into a ball and then flatten slightly, cut a hole in the middle to create a ring shape.

Step 9

Allow to rest for 5 minutes.

Step 10

Place 2-3 bagels in boiling water for 20 seconds, remove with a slotted spoon and drain on paper towel, then arrange on baking tray.

Step 11

Repeat this process until all bagels have been boiled.

Step 12

Place the boiled bagels in the oven and bake for approximately 20 minutes.

Step 13

Serve with your favourite Low FODMAP toppings.

Recipe by The FODMAP Challenge

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet