The shape of them resembles a bagel, but that is where the similarities end.

These little buns are so soft and fluffy, and sweet. The best part is that you can enjoy them with sweet or savoury fillings, or even plain. They are truly some of the best breakfast buns. The unique shape is made by twisting two strands of dough around each other. A very similar method to making Italian Pane di Pasqua, which are delicious Easter buns. You can find a recipe for them in the Festive breads page. If you are into sweet, soft breads, then you should definitely check out both of them.

This recipe is for 4 large bagels. Multiply the ingredients to make more. You could also divide the dough into more smaller pieces to make a bunch of tiny breakfast bagels. That is up to you. I like them quite large as they are a lot softer and fluffier because of the crust to crumb ratio.

Watch the video down below for detailed instructions.

Ingredients

250g (8.8oz) strong white bread flour

3g (0.1oz) dry yeast or three times the amount of fresh yeast

5g (0.2oz) salt

10g (0.4oz) sugar

20g (0.7oz) vegetable oil or any oil you like. or even soft butter

1 egg white

140g (5oz) cold milk

To learn more about dough temperature control click here.

1 egg yolk mixed with 1 teaspoon of milk for brushing

Sesame seeds for sprinkling

Method

1. In a bowl add the milk, yeast, salt, sugar, egg white and oil. Mix to combine. You want to dissolve the salt and sugar, and hydrate the yeast before adding the flour.
2. Add the flour and mix until no dry flour left.
3. Knead the dough using the stretch & fold method for around 7 minutes. Desired dough temperature 25 – 26C (77 – 79F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it may take longer. Adjust the proofing times accordingly.
4. Cover and ferment for 35 minutes.
5. Fold.
6. Ferment for another 35 minutes.
7. Divide into 8 equal pieces and preshape in blunt cylinders. Do not shape them too tightly as we need the dough to relax sufficiently before the final shaping. The tighter it is shaped the longer it will take to relax.
8. Rest for 15 minutes. 
9. Roll out the dough pieces two at a time. Twist them around each other to shape the bagels.
10. Place the bagels on a parchment lined tray, cover and proof for 30 minutes. During this time preheat your oven to 160C (320F) fan on.
11. Brush with the egg yolk and milk glaze. Sprinkle with sesame seeds generously.
12. Bake for around 25 minutes until puffed up and golden brown all over. Your oven may be stronger or weaker, so just keep an eye on your bagels to get a perfect bake.

My kitchen was quite warm on the day of baking. The dough was fermenting quite rapidly. If your kitchen is cool, then make sure to ferment it for longer.