Sourdough Rye Bagels

Method

1. Place the warm water in a large mixing bowl. Add the starter - if it floats, it's ready to use. Add the barley malt extract and whisk well to combine.
2. Mix in the rye and wholemeal flours. Knead for 5–6 minutes until the dough becomes smoother and more elastic.
3. Cover and rest the dough for 90 minutes to 2 hours.
4. Dissolve the salt in 2 tablespoons of water. Add to the dough and squish it in with your hands until fully incorporated. Cover and leave to prove at room temperature for 3–4 hours, until the dough has increased in size by about a third.
5. Transfer the dough to the fridge and leave overnight.
6. The next morning, divide the dough into 8 equal portions. Shape each into a ball, then poke a hole through the centre and gently widen it to about 4cm (1.5 inches). Place on an oiled tray. Lightly brush the tops with oil and cover loosely with cling film. Proof at room temperature for about 1 hour, until puffy (they won't double in size).
7. Preheat your oven to 240°C (220°C fan). Line a baking tray with parchment, brush with olive oil, and dust with semolina.
8. Bring a large pot of water (filled halfway) to a rolling boil. Stir in a few spoonfuls of barley malt extract and the bicarbonate of soda—it will fizz up, so reduce the heat if needed.
9. Poach the bagels in batches, 30 seconds on each side. Use a slotted spoon to lift them onto the prepared tray. While still wet, sprinkle with flaky salt and your chosen toppings.
10. Bake for 20 minutes, until deep golden brown. Transfer to a wire rack to cool completely before slicing.
11. Best eaten fresh, or toasted.