Spiced Brioche Poppy Seed Bagels

Combine the spices in a bowl and set aside.

In a large bowl, whisk together the sifted flour, sugar and salt. In another bowl, crumble the yeast into the water, milk and egg yolks and whisk to dissolve and combine. Add this to the dry mixture and combine with your hands, or a spatula or pastry scraper if you have one, until the dough comes together – it will be very sticky at this stage.

Cover the surface with clingfilm and leave to rest at room temperature for 20 mins. Meanwhile, cut the room temperature butter into cubes.

Turn the dough out onto a lightly floured surface and knead for 15–20 mins. Now add the butter, a few cubes at a time, kneading it into the dough, making sure the butter is incorporated before you add more. Add the spice mix and knead it in, making sure it’s fully incorporated. Lightly flour the dough all over and put it back into the bowl. Cover with cling film again and refrigerate for 1 hour.

Line two baking trays with baking parchment. Remove the dough from the fridge. Weigh out 60g pieces, roll them into individual balls and place on your prepared tray. Leave for 5 mins to allow the gluten to relax. Poke a finger through the centre of each ball and work the hole so that you can fit a finger in from each hand, pointing in opposite directions. Then turn one finger over the other in a twiddling motion. Make the hole bigger than you think it needs to be, to allow for the dough stretching back and then swelling during proving.

Preheat the oven to 180°C fan.

Whisk together the egg wash ingredients. Brush the bagels with the egg wash, sprinkle with the poppy seeds, then leave to prove for 15–20 mins.

Bake for 10 mins, or until the bagels have a nice even golden colour across the top (check for browning on the bottom too). Remove and allow to cool on the tray for 10 mins before transferring to a wire rack to cool completely.