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1
Blend the flour and salt.
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2
Mix the water with the sugar and yeast, and allow it to soak.
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3
Sprinkle the flour evenly over the water and cut in with a spatula.
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4
Once the mixture begins to stick, use your hands to bring it to one mass.
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5
After all the flour has been incorporated, knead for 5~10 minutes by folding over the dough.
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6
Continue until there are no lumps.
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7
Place a plastic wrapper over the dough and let it rest at room temperature for at least 10 minutes.
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8
If you're letting it rise at low temperature, leave step 4 in the fridge over night.
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9
In the morning, warm up the dough by kneading a bit and then proceed to step 5.
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10
Divide into small portions, knead and form small balls.
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11
Cover them with a damp towel and leave them at room temperature for at least 10 minutes.
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12
Preheat the oven to 200C.
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13
Stick your finger in the center and make a hole.
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14
Make sure the hole is in the middle from bird's eye view so that the dough expands evenly.
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15
Kettling: Fill the frying pan with 3 cm of water, and boil to around 85C.
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16
Add honey to bring out the glaze.
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17
Place parchment paper in the pan and boil each side of the bagel for 30~60 seconds.
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18
Pat dry the bagels and bake them right away in the oven at 200C for 15 minutes, or until ready.
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19
This is a cross-section.
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20
Fluffy and chewy, just as if they are store-bought Freshly made and still warm.
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21
If you're filling the bagel, flatten the shape in an oval in step 5.
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22
I made it into a egg salad sandwich.
