Bagels

I took the recipe from this website, and converted the USA measurements into metric. 

Ingredients

• 600 g bread flour
• 1 tbsp sugar
• 1.5 tsp salt
• 1 tbsp  vegetable oil (I used olive oil)
• 2 tsp instant yeast
• About 300 ml warm water

Method

Mix all the ingredients in a bowl.  The dough should feel stiff, but add the extra water if it's really stiff, or you can't get all the dry flour incorporated.

Plop the dough down onto the counter, and knead for about ten minutes, or until the dough is uniform and smooth.

Cut the dough into 8 equal sized balls, and let rest for 10-20 minutes.

Preheat your oven to 220 degrees.

Take each of the dough balls and using two hands, roll it into a little snake on the counter. When the snake is longer than the width of your two hands, wrap it around your dominant rolling hand. The dough rope should be wrapped so the overlapping ends are together at your palm, near the start of your fingers. Now take the two overlapping ends, and use your palm to squish/roll these two ends together. Once the dough is fused, you should have a perfectly circular bagel-to-be! 

Let your bagels rest on the counter for about 20 minutes, and meanwhile, bring a pot of water to boil, and grease a large baking tray lightly. 

After the 20 minute wait, your bagels will start to look puffy. Add them as many at a time as you can to your boiling water without crowding them. Boil for about a minute, turn them over, and boil for another minute. Take them out a let dry for a minute and then place them on your oiled baking tray. Repeat until all the bagels are boiled. The bagel should float and expand a lot when boiling

Add the tray to the oven, and after 10 minutes, flip the bagels over, bake for another ten minutes.

Let them cool for at least 20 minutes.

You can add any toppings you like to these. To make sesame, onions, poppy seed, caraway etc. etc. bagels just have a dry plate ready with the seed or spice topping spread out on it. After the bagels have come out of the boiling water, place them face down onto the seeds, and then place the seed side up onto the baking tray. Bake and flip as for plain bagels.

They freeze well after being baked. Simply put them in the oven from frozen and they will come out just as good as fresh.