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1
Put the yeast, sugar, syrup, and warm water in a small bowl and stir until dissolved. Leave in a warm place for ten minutes or so, or until bubbles appear on the surface. The mixture should be frothy and slightly increased in volume.
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2
Put 2 cups of the flour in a large bowl and mix with the wheat gluten. Make a well in the center and add the yeast mixture and the salt. Stir with a wooden spoon, adding flour as necessary to make a firm dough. Turn out onto a floured work surface and knead for 10-12 minutes, or until smooth and stiff. Add more flour if necessary, to make the dough quite stiff then into eight portions and roll them into smooth balls. Cover with plastic wrap or a clean dish towel and leave for 5 minutes.
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3
Roll each ball under palms to form a rope about 11 inches long. Dampen the ends slight, overlap by 1 1/2 inches and pinch firmly together. Place over at a time around the base of your fingers and, with the overlap under your palm, roll the rope several times. Apply firm pressure to seal the seam. Place the balls on dusted baking sheets, voer with plastic wrap, and refrigerate for 12 hours.
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4
Preheat the oven to 475u00b0 F (240u00b0C/Gas 8). Line two baking trays with parchment paper. Remove the bagels from the fridge twenty minutes before baking. Bring a saucepan of water to the boil and drop the bagels, in batches of two to three, into the water for 30 seconds. Remove and drain, base-down, on a wire rack.
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5
Take the olive oil, and using a pastry brush, generously brush the top of each bagel. Cover the tops with sesame seeds to taste, and gently press them down. Place the bagels on the baking trays and bake for 15-20 minutes, or until deep golden brown and crisp. Cool on a wire rack.
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6
Enjoy! (:
