Multigrain bagels

Makes 12

Ingredients

3 cups plain flour
1/2 cup LSA
1/4 cup chia seeds
1 sachet dry instant yeast
1 1/2 cup warm water
1 egg
1 egg white (for brushing top of bagels)

Directions

Dissolve yeast, sugar and water and allow to rest for 10 minutes.

Combine all ingredients in a bowl and mix into a dough. You will only need to kneed the
dough for about 5 minutes, use extra flour to make it a bit easier and less sticky!

Divide into 12 portions. To make each bagel, roll into a ball and then poke your thumb
through the middle to create the hole - twirl the dough around your thumb to enlarge the
hole.

Let the bagels rise for about 20 minutes or until doubled in size. Bring a large pot of water
to boil while you wait.

Drop bagels into boiling water (I did 3 at a time). You only need them to be in the water for
a few seconds, then scoop out and place on a greased tray (or lined with baking paper).

Brush with egg white and bake in a moderate oven for about 20 minutes or until golden
brown.

Each bagel is 155 calories. Picture shows a toasted bagel with avocado, egg, ham, tomato
and parmesan for 337 calories. Bagels are also fantastic with smoked salmon or ricotta
and berries!

Allergy advice
LSA can be substituted if allergic to almonds, anything with seeds is good