Sesame miso sourdough bagels

Mix the sourdough starter and 250ml lukewarm water in a large bowl until dissolved

Add the flour, salt, miso paste and sesame oil. Mix until a shaggy dough forms

Knead the dough for 8–10 minutes until smooth and elastic

After mixing, let the dough rest for 30 minutes (this is called the autolyse)

Next, stretch and fold your dough. To do the first set of folds, first wet your hands. Reach into the bowl and pull the edge of the dough up and fold the stretched piece into the middle. Take another bit of dough, stretch it up and then drape it over the middle

Rotate the bowl 90 degrees and repeat this process on all four sides

Cover the dough and let it rest for 30 minutes

Repeat the stretch and fold process 2–3 more times at 30 minute intervals. By the end, the dough should feel more elastic and cohesive

After the final stretch and fold, allow the dough to rise until doubled in size

Turn the risen dough onto a lightly floured surface and divide it into 8 equal portions

Roll each portion into a ball, then poke a hole through the center with your thumb

Stretch the hole slightly to form a bagel shape

Place the shaped bagels on a parchment-lined tray, cover loosely and proof for 1–2 hours. When the dough is ready, if you lightly press the dough it should spring back slowly. If it springs back quickly it’s underproofed, and if it doesn’t spring back at all it’s overproofed

Preheat the oven to 200°C

Bring 2 litres of water to a gentle boil in a large pot. Add the honey or malt syrup and baking soda

Boil each bagel for 30 seconds per side, then transfer to a parchment-lined baking sheet

Sprinkle the boiled bagels generously with white and black sesame seeds

Bake for 20–25 minutes, or until golden brown. Allow the bagels to cool slightly before slicing

Spread cream cheese generously on each half. Top with slices of smoked trout or salmon

Garnish with rocket, fresh dill sprigs, a pinch of lemon zest and freshly cracked black pepper