NY Bagels

Active time: 30m

Total time: 2h

Process

1. Let the yeast and sugar sit in 120ml of the warm water for 5 minutes.
2. Mix the flour and salt, then pour in the yeast and sugar mix.
3. Add 80ml of the warm water, and the remaining 100ml as needed. The dough should be moist and firm.
4. Knead the dough in the stand mixer for 8 minutes on low-medium.
5. Put the dough into an oiled bowl, allow to rise for 1 hour -- doubled in size.
6. *** WAIT FOR 1 HOUR ***
7. Punch the dough down and let rest for 10 minutes
8. *** WAIT FOR 10 MINUTES ***
9. Divide into 8 pieces, shape each piece into a round. Roll each piece into a ball.
10. Coat a finger in flour and press the finger into the middle of a ball to form a ring; stretch to approx ⅓ the diameter of the bagel. Place on an oiled sheet.
11. Allow to rest, covered, for 10 minutes.
12. *** WAIT FOR 10 MINUTES ***
13. Lower the bagels into a pot of boiling water. Allow them to cook at the surface for 90s, then flip and allow to boil for another 90s. Transfer them to a parchment-lined baking sheet.
14. Bake for 22 minutes at 220C.