-
1
Mix all the ingredients together.
-
2
When the dough is no longer floury, take it out onto a work surface and knead it well, putting your weight into it (about 15 minutes).
-
3
Bagel dough is stiff, so keep kneading patiently.
-
4
Divide into 4 or 5 portions, round off each portion into a ball and leave to rest for 30 to 40 minutes (depending on the season).
-
5
When the dough has rested, roll out each portion in the order they were formed into balls, and deflate them.
-
6
Roll each piece of dough very tightly into long sausage shapes, so that no air pockets are included.
-
7
If the dough is on the dry side, wet your fingers and pinch the seams closed very well.
-
8
Roll each sausage of dough out so that it becomes long and thin.
-
9
Make one end skinnier and flatten the other end.
-
10
Put the skinny end on top of the flattened end to form a ring.
-
11
Here's how the ring looks.
-
12
Line up the links on pieces of parchment paper, and leave to rise for 60 minutes.
-
13
(It's best to put then on individual pieces of paper so that they are easier to boil later.)
-
14
Start boiling the water and preheat the oven to 250C 5 minutes before the dough has finished rising!
-
15
Put honey in the boiling water.
-
16
If you have a gas oven, preheat to 210C.
-
17
Start boiling the bagels!
-
18
Boil them in the order they were formed, paper and all, 30 seconds per side.
-
19
If the water is boiling so fast that it's bubbling, the dough will get damaged.
-
20
When all the bagels are boiled, put them in the oven as quickly as possible.
-
21
If you leave them after they have been boiled they will get wrinkled.
-
22
Bake for 15 to 20 minutes at 200C.
-
23
Please adjust the time depending on your oven and the weather.
-
24
Done!
-
25
Be careful not to let them burn!
