2 (8g) packages quick-rising yeast or 1 Tbsp

1 Tbsp sugar

1 egg

¼ cup vegetable oil

2 tsp salt

1 cup honey, divided

4 ½ cups flour (or more if dough becomes too sticky)

Poppy seeds, sesame seeds for tops of bagels (about 1/2 cup each)

DIRECTIONS

1. In a large bowl, mix together warm water, yeast and sugar. Let stand until foamy, about 5 minutes.

2. Mix in egg, vegetable oil, salt and ½ cup honey. Gradually add flour until mixture comes together to form a dough. Dump the dough onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes.

3. Pop the dough back into the bowl (no need to clean) and cover with a damp tea towel. Let the dough rise until about doubled in size, about 1 hour.

4. Line two baking sheets with parchment paper. Fill a large pot with 8-10 cups of water and add remaining ½ cup honey. Bring to a boil while you shape your bagels.

5. Divide the dough into 12 equal sized balls. Shape into bagels by either rolling into long logs and joining the ends together or shaping into rounds and poking holes in the middle using a wooden spoon. Stretch the dough around the spoon handle to make large holes. Make the holes quite large as they will rise and shrink considerably when baked.

6. Preheat oven to 450°F. Put the bagels onto the baking sheets and let rise for about 10 minutes. Place your poppy or sesame seeds onto a plate.

7. Using a slotted spoon dip your bagels, about 2 at a time, into the boiling honey water and leave for about 30 seconds per side. Scoop them out with a slotted spoon and dip them straight into the seeds and then back onto the baking sheets, seeds side up.

8. Once boiled, bake the bagels for 15-20 minutes, until golden brown and cooked through.

What makes this cheesy snack complete is the dipping sauce. If you’ve ever enjoyed a donair, you’ve licked this addictively sweet sauce off your fingers and maybe even your shirt. Creamy, thick and tangy, donair sauce is the real deal and a must-have with garlicfingers.

Ingredients:

Donair Sauce
2/3 cup sweetened condensed milk
1/4 cup white vinegar
1/2 tsp garlic powder

Garlic Fingers
1 500g pkg pizza dough
1 Tbsp garlic butter, melted
2 cups shredded mozzarella cheese


Directions

1. Preheat oven to 450°F.
2. Combine sweetened condensed milk with vinegar and garlic powder. Set aside.
3. Dust a 15-inch pizza pan with cornmeal. Turn out dough onto a lightly floured surface. Roll dough into a 14-inch circle. Transfer to pan. Brush garlic butter evenly over dough. Sprinkle with cheese.
4. Bake until cheese and crust are golden brown, about 15 minutes. To serve, cut pie in half, then rotate 90 degrees and cut pie into 2-inch strips. Serve with donair sauce.