Bagels

Method

1. 1

   Warm 300 g cold water to 37 °C. Mix the water, 43 g golden syrup, 28 g oil and 12 g salt in a large bowl.

2. 2

   If using fresh yeast: also stir 12.5 g fresh yeast into the liquid until dissolved. If using dry yeast: mix 3.5 g dry yeast into the 600 g strong wheat flour in a separate bowl and let it stand for 10 min to activate.

3. 3

   Mix half of the 600 g flour into the liquid and stir to a smooth batter. Add the rest of the flour and knead until the dough comes away from the bowl. Rest for 15 minutes.

4. 4

   Turn the dough out onto a floured counter, divide it into 8 equal pieces (about 125 g) and roll them into smooth round balls. Rest under a towel on the counter for 15 min.

5. 5

   Oil and flour a baking tray. Make a 2 cm hole in each ball with your thumb and fingers and place them on the tray. Cover with a towel and rest in the fridge for 4–8 hours or overnight.

6. 6

   Heat the oven to 225 °C. Bring 3 litres of water with 43 g golden syrup and 6 g salt to the boil in a large pot. When it boils, add one or more bagels and boil for 30 seconds on each side. Let them drain and cool slightly.

7. 7

   Put your topping of choice in a bowl and roll the bagels in it.

8. 8

   Place them on a tray lined with baking paper (maybe 4 at a time) and bake for about 10 min until golden brown.

9. 9

   Let them cool a little before slicing and adding your favourite filling.