Classic Bagel
Boiled then baked, these ring-shaped rolls have a thin, firm crust and a dense, chewy interior that is deeply satisfying to bite into.
Instructions
- 1
Mix flour, sugar, salt, and yeast; add water and knead into a firm dough for 10 minutes.
- 2
Cover and proof for 1 hour.
- 3
Divide into 6, round each, then poke a hole in the center to form a ring.
- 4
Rest in the fridge for 15 minutes to firm up.
- 5
Boil with honey, poach each bagel 1 minute per side, then drain.
- 6
Bake at 210°C for 18-20 minutes until golden.
Tips
Nutrition (per serving)
Adjust Servings
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