Classic Bagel

Combine 400g bread flour, 20g sugar, 8g salt, and 5g yeast, then pour in 220ml water.

Knead vigorously for at least 10 minutes until the low-hydration dough becomes smooth and the gluten is fully developed.

Cover the bowl with plastic wrap to prevent the surface from drying out.

Let the dough undergo its first proofing in a warm place for 1 hour until it doubles in size and feels airy.

Divide the dough into 6 equal portions and roll them into balls.

Poke a large hole in the center of each ball to form a ring, stretching it wide enough as the hole shrinks during boiling.

Place the shaped rings on a tray and rest them in the refrigerator for 15 minutes.

This cold rest firms up the dough's structure and increases elasticity, ensuring the bagel shape remains intact when poached.

Dissolve 2 tablespoons of honey in a pot of boiling water and poach each side of the bagel for 1 minute.

Remove once the starch gelatinizes, forming a thin, tough skin and a subtle shine on the surface.

Bake in a preheated oven at 210°C for 18 to 20 minutes until the crust turns a deep golden brown.

The firm outer shell constrains the expansion, resulting in a dense, heavy, and chewy interior texture.