Donal Skehan: ‘Everything’ bagels

The “everything” bagel is everything right now in LA. It’s basically a plain bagel sprinkled with a savoury combination of spices and seeds. Serve them with smoked salmon and dill cream cheese for a brunch option with a difference.

Place the flour and salt in a large bowl. In a jug, mix together the water, yeast and sugar and allow to sit for six to eight minutes or until it becomes frothy. Make a well in the centre of the flour and pour in. Turn the dough on to a lightly floured surface and knead for 10 minutes until it feels smooth and elastic. Shape into a ball and put in a clean, lightly oiled bowl. Cover the bowl loosely with cling film and leave in a warm place until doubled in size – this should take about one hour.

Meanwhile, mix together all the ingredients for the everything spice mix in a small bowl. Preheat the oven to 200 degrees Celsius/gas 6.

Divide the dough into 10 even-sized balls and poke your finger though the middle of each one to form the bagel shape. Place on a tray lined with parchment paper and set aside for five minutes. Put a large pot of water on to simmer and put the bagels into the water in batches and cook for one minute on each side, turning with a slotted spoon.

Place them on a tray lined with parchment paper, brush with beaten egg and sprinkle the spice mix on top. Bake for 20 minutes. Remove from the oven and allow to cool on a wire rack. Serve with salmon, cream cheese and chopped dill.