Place water, oil, yeast, husk, and ½ Tbsp of sugar into a small jug. Mix well and allow to stand, 5min; mixture will thicken. Meanwhile, place Fate mix into a medium sized bowl and make a small well in the centre.
Pour the jug’s ingredients into the Fate well, stir with a metal spoon until combined.
Remove dough from bowl and place on a clean workspace which has been lightly dusted with extra Fate. Using your palm of hands, knead dough until smooth; approx. 3min.
Cover dough and leave to proof, 30min. The dough will approx. double in size. Heat oven to 200°C and, bring a large saucepan of water to the boil containing remaining sugar, while dough is proofing. Line a tray with baking paper, which has been sprayed with oil.
When proofed, divide dough into 4 even sized pieces. Shape each piece into a flattened ball. Using a wooden spoon’s handle, to each ball, pierce a hole in the middle and twirl around until the hole is approx. 1.5cm wide. You will now have dough resembling bagels.
Place bagels into boiling water, cook 2 min; until “puffed” slightly and an outer layer has formed. Remove bagels from water with a slotted spoon, drain excess water and, place on baking tray. Lightly spray each with oil.
Bake 20-25min; until lightly browned on outside. When cooked, bases will sound hollow when tapped. Cool on a wire rack.
Try toasting and topping with your favourite spread, such as butter, jam, or honey, or fill with your favourite salad leaves and/or roasted vegetables. Avocado also tastes great with low protein cheddar slices.