Rolls

• 250g Loprofin Mix (extra for dusting and shaping the bread)
• 25g cold hard white fat cut into cubes
• 1 tsp salt
• 1 tsp sugar
• 200mls Sno-Pro
• 10g psyllium husk
• 7g packet of yeast

1. Follow our Loprofin basic bread recipe to make your dough.
2. Divide the dough into 50g pieces.
3. Flatten the dough into a 4-inch circle, using a 1 inch cutter remove the centre of the dough.
4. Place on a baking sheet and cover. Leave in a warm place until the dough doubles in size.
5. Half fill a large saucepan with water and 2 tsp of bicarbonate of soda.
6. Bring to a simmer, now place in the bagels one at a time. Allow to simmer for 2 minutes per side.
7. Remover with a slotted spoon and place on a lined baking sheet sprinkle with poppy seeds or sesame seeds.
8. Bake in 170°C oven for 10–15 minutes until golden brown.
9. If you tap the bottom they will sound hollow when cooked.

Chef's tips

• Whenever you are rolling /handling dough always dust your work surface with Loprofin Mix to stop the dough from sticking to the roller and to your work surface.