1 ¼ cups / 300ml warm water (you may need ± ¼ cup /60 ml more)
3 ½ cups / 440g bread flour or high gluten flour (you may need up to 1/2 cup / 60g for kneading)
1 ½ teaspoons / 6g salt
Optional Toppings
Directions
In ½ cup /120ml of the warm water, pour in the sugar and yeast. Let it sit for five minutes.
Mix the flour and salt in mixer bowl or a large bowl.
Incorporate water mixture into the flour gradually while mixing.
On a floured countertop OR in mixer, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.
Place in bowl and cover with dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
Preheat your oven to 425ºF / 220ºC / Gas Mark 7 and bring a large pot of water to a boil as you shape the bagels.
Carefully divide the dough into 8 pieces (Use a scale to be precise, but it’s not necessary). Shape each piece into a round, perfect ball. Repeat with 7 other dough rounds.
Press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a sheet pan.
Repeat the same step with the remaining dough.
After shaping the bagels, cover with a kitchen towel and allow to rest for 10 minutes.
Reduce the heat of the boiling water. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. Let them sit there for 1 minute, and then flip them over to boil for another minute OR for a chewier bagel, boil for 2 mins on each side.
If you want to add toppings to your bagels, do so as you take them out of the water. Alternatively, you can use an egg wash to get the toppings to stick before baking the bagels.
Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to parchment-lined baking sheet.
Bake for 10 – 20 minutes, or until golden brown – our oven cooks hot.
