1.

For the rum & raisin bagel dough, in a bowl of a stand mixer combine the water, 125g of the flour and the yeast and let proof. With the hook attachment, on low speed add in the remaining flour, the sugar, and cinnamon, salt and rum flavor and continue to knead until a smooth dough is achieved (about 5 minutes). Once dough has formed add in the chopped roasted hazelnuts, chocolate and raisins and mix until everything is distributed evenly.

2.

Let prove for 15 minutes before portioning into 80g balls. Once portioned, roll dough between your palm and a clean bench top in a circular motion to achieve a smooth ball. Place rolled balls on a tray, cover with plastic wrap and let prove for 20 minutes. Once proven, pinch the center of the ball and stretch using both index fingers to make a recognizable bagel shape.

3.

Let prove again for 10 minutes before placing in the boiling liquid solution for 50 seconds on each side. Place boiled dough onto a baking sheet lined with baking paper and sprinkle with black sesame seeds. Bake for 15 minutes at 210°C, rotating the tray halfway through.

4.

For the roasted beetroot, peel beetroot and slice into 1cm slices. Place slices on a baking tray, pour the honey over the slices and season with salt and pepper. Bake in a 200°C oven for 15 minutes, turning slices half way through baking. Once cooked, place in a food processor and process until a smooth texture is achieved.

5.

For the beetroot bagel dough, in the bowl of a stand mixer combine the water, yeast, brown sugar and ½ C flour and let sit for 5 minutes. With the hook attachment, on low speed add in the roasted beetroot puree, salt, garlic powder, onion powder and dried thyme and continue to mix until even dough is achieved. Slowly add in the remaining flour, and mix until smooth dough is achieved (about 5 minutes). Let prove for 15 minutes before portioning into 70g balls. Once portioned, roll dough between your palm and a clean bench top in a circular motion to achieve a smooth ball. Place rolled balls on a tray, cover with plastic wrap and let prove for 20 minutes. Once proven, pinch the center of the ball and stretch using both index fingers to make a recognizable bagel shape. Let prove again for 10 minutes before placing in the boiling liquid solution for 50 seconds on each side. Place boiled dough onto a baking sheet lined with baking paper. Bake for 15 minutes at 210°C, rotating the tray half way through. For the bread basket dough, combine all the ingredients in a stand mixer with the hook attachment and knead until smooth dough is formed. Let rest for 30 minutes before rolling out to 3mm thick and assembling the bread basket. Bake dough at 175°C for 30 minutes before taking off of the tin and baking for a further 10 minutes on its own.