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- Combine 120ml water, yeast and sugar and let bloom for a few minutes, then stir until everything is dissolved.
- Mix in the flour and salt and 80 ml water and knead for 10 minutes, until a smooth, firm and elastic dough forms. Add more water if necessary.
- Shape into a rough ball, transfer to an oiled bowl, cover and let rest for 1 hour.
- Divide the dough into 8 pieces and shape into tight balls. With a floured finger, press a hole into each round and stretch until the hole is roughly 1/3 of the diameter of the bagel.
- Cover and let rest while pre-heating the oven to 220┬░C and boiling a pot of water. Reduce the heat when boiling.
- Transfer the bagels into the simmering water and cook for 1 minute per side.
- Transfer to a parchment lined baking sheet, add toppings and bake for 18-25 minutes or until golden brown.
- Transfer to a wire rack and let cool completely.
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