New York bagels

Prepared 0 of 6 steps

1. 01

   Knead a firm dough

   Reserve 20 g flour for shaping. Mix the rest with yeast, salt and 20 g sugar. Add 300 ml water at about 30 °C and knead for 10–12 minutes until smooth and elastic, firmer than soft-bun dough.

2. 02

   Let it rise

   Oil a bowl, add the dough, cover and leave for 90 minutes until increased in volume. Do not overheat; overly loose dough gives an airy bun rather than a chewy bagel.

3. 03

   Shape the rings

   On reserved flour, divide into 8 portions, round and rest for 10 minutes. Poke a hole in each centre and stretch to about 4 cm. Cover and rest for another 20 minutes.

4. 04

   Boil briefly

   Heat the oven to 220 °C. Bring the boiling water to a boil in a wide pan and add remaining 15 g sugar. Lower in 2–3 bagels at a time and cook for 30 seconds per side. Lift with a slotted spoon and drain.

5. 05

   Top and bake

   Arrange on parchment, brush with lightly mixed egg white and scatter with sesame. Bake for 18–23 minutes until evenly golden and cooked through. Swap trays if needed.

6. 06

   Cool before cutting

   Cool on a rack for at least 20 minutes before splitting horizontally. Hot crumb crushes easily and seems sticky. Cream cheese, salmon, poppy seeds and other fillings are not included.