Method

• 1.
  Preheat oven to 180°C. Place garlic bulbs on a piece of foil, drizzle with oil, season and wrap to enclose.

• 2.
  Place on a baking tray and roast for 1 hour or until very soft.
• 3.
  Squeeze garlic from cloves into a bowl and discard the skins.
• 4.
  Meanwhile, combine flours and sugar in an electric mixer fitted with a dough hook. Transfer 1/2 cup flour mixture to a separate bowl and add yeast and 11/4 cups (310ml) warm water. Set aside for 10 minutes or until frothy.
• 5.
  Add yeast mixture to dry ingredients in mixer with 21/2 tsp salt. Knead on medium-low speed for 10 minutes or until smooth.
• 6.
  Transfer to a work surface lightly dusted with rye flour and bring together to form a ball.
• 7.
  Place in a greased bowl, then cover with a clean tea towel and set aside in a warm place for 11/2 hours or until doubled in size.
• 8.
  Grease a baking tray. Turn out dough onto a work surface lightly dusted with rye flour.
• 9.
  Add garlic and gently knead into dough, then divide dough into 12 equal pieces.
• 10.
  oll one piece under the palm of your hand to form a sausage shape. Brush ends with water, then fold to form a bagel shape, pinching ends together. Place onto tray and repeat with remaining dough. Set aside for 5 minutes to rise slightly.
• 11.
  Bring a large saucepan of water to the boil over high heat. Add molasses and bicarb. In batches of 2-3, boil bagels for 3 minutes each side or until puffed slightly and a skin has formed.
• 12.
  Remove and place on a wire rack set over a baking tray to drain. Repeat with remaining bagels.
• 13.
  Preheat oven to 220°C. Grease and line a baking tray with baking paper.
• 14.
  Whisk egg in a small bowl. In a separate bowl, combine nigella seeds, onion flakes and 2 tsp salt flakes.
• 15.
  Place bagels on tray, brush with egg and sprinkle with nigella seed mixture. Bake for 25-30 minutes until golden.
• 16.
  Halve the bagels and top with labneh, tomato and herbs. Drizzle with oil to serve.