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1
Put the dry ingredients in a bowl.
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2
Make a well in the middle and add the sugar and yeast.
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3
Put the salt outside of the well.
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4
Pour in the lukewarm water quickly while mixing with the dry ingredients.
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5
Kneading with your hands may be difficult at first but in 2 minutes, the dough won't stick to your hands so much.
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6
In 5 minutes, it'll become smooth.
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7
In another 5 minutes, it becomes moist (knead for a total of 10 - 12 minutes).
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8
Divide in half, cover with a tightly wrung out kitchen towel or a bowl, and let sit for 10 minutes.
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9
Press the air out, and roll into a doughut.
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10
Close the seams completely.
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11
Let them rise at room temperature for 30 - 40 minutes with the tightly wrung out towel or bowl placed over them
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12
Boil water, and turn down the heat to low.
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13
Add the sugar (I used honey this time).
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14
Gently put the dough in, and boil for 30 seconds each side.
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15
Handle the cooking dough carefully.
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16
Place on parchment paper, and leave them for about 5 minutes to cool.
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17
Bake in the oven for 13 minutes at 210C (preheat at 230C).
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18
I made this bagel with whey.
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19
It was fluffy and chewy.
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20
I made 7 cm diameter bagels.
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21
Then were are 8 cm diameter after rising.
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22
They became 9 cm in diameter after being boiled.
