Bagels

Ingredients

1 pinch active dry yeast

5 g salt

125 ml water

225 g bread flour

Preparation

Mix flour and salt together, add the yeast stirred in the water. Stir until well blended, let the dough rest for 5 minutes. Knead for about 3 minutes on a lightly floured surface. Place the dough in a bowl, cover, and let the dough rise at room temperature for about 3 hours.

Separate the dough into 4 equal sized balls. Roll each of the dough balls on the counter, using two hands, into a rope, about 20 cm long. Combine the ends in the palm of your hand to complete the circle, with about 5 cm overlap. Press the overlapping ends together by closing your hand, then roll the seam on the work surface to seal. Roll to even the thickness and creating a hole of about 5 cm in diameter.

Place on a sheet pan, lined with baking paper and refrigerate overnight.

Remove the bagels from the refrigerator and let them rest for about 90 minutes. Check if the beagles are ready to be boiled using the float test: Place one of the bagels in some cold water and see if it floats. If not, proof for another 15 minutes and check again. Once floating, boil the beagles for one minute on each side in a pot of simmering water with one tablespoon salt. After boiling, place on an oiled baking paper.

Transfer the baking pan into the oven, preheated to 230 °C. Bake for 8 minutes, flip the bagels over and bake for another 8 minutes, until the bagels are a golden brown. Let them cool for about 30 minutes before serving, with cream cheese, of course!

Makes 4 Bagels.