Ingredients

• 375g strong white bread flour

• 5g dried active yeast.

• 15g Caster Sugar
• 7.5g Fine Sea Salt

• 240ml lukewarm water

• 1 tsp bicarbonate of soda

Method

1. Add flour to mixing bowl, add the yeast to one side and the sugar and salt to another side.
2. Add water and mix until all flour is incorporated and a rough dough is formed.
3. Knead dough for 5-10 minutes OR mix in a stand mixer with a dough hook for 5-10 minutes until a soft, smooth dough is formed.
4. Place in a greased bowl, cover with a tea towel and leave to proof in a warm place for approximately an hour, until doubled in size.
5. Prepare a baking sheet with baking parchment.
6. After initial proof, knock back the dough then split the dough into 6 pieces and form into a bagel shape. A good way of doing this is to roll the dough portions into balls, then coat a single finger with flour and insert into the centre of the ball and spin it around until the bagel shape is formed.
7. Leave to proof again on the baking sheet for 45 mins - 1 hour, until doubled in size.
8. Pre-heat the oven to 200c (180c fan), and bring a pot of water to the boil. Once boiling add the tablespoon of bicarb.
9. Place the bagels, 2-3 at a time depending on the size of the pot, into the boiling water and cook for 30s each time, returning to the baking sheet after the boil.
10. Once all bagels are boiled, bake in the oven for 25-30 minutes, until cooked through and browned. Once cooked remove from the oven and cool on a baking rack.