Bagels

Ingredients

15g/6g fresh/dried instant yeast

10g sugar

280ml warm (40℃) water

440g bread flour

6g salt

optional topping, e.g. sesame seed, poppy seed etc.

Dissolve sugar in water, and mix with flour, salt and yeast to make a dough that should be on the stiff side - add a little water or flour if necessary. Knead for 8 minutes by hand or mixer till smooth and elastic. Allow to rise for an hour or so.
Bring a large pan of water to a boil and reduce to a simmer. While pot is heating, divide dough into 8 equal balls, shaping as for round rolls. Sprinkle a little flour on top, or coat thumb with flour, and push thumb through dough and form a ring. Alternatively make a sausage shape, form into a ring squeezing the two ends together. Heat the oven heats to 210℃. while the rings rest for 10 minutes or so.
Make sure the water has come to the boil and reduce to simmer. Use a slotted spoon or skimmer to place dough rings in simmering water - adding as many as can comfortable fit - do not crowd. Allow to cook for one minute, flip over and cook another minute. Remove from water and allow to drain. If you are using a topping, add this while the next batch cooks.
Oil or line with greaseproof paper a baking tray and place bagels on it
Bake for 20 minutes or so until golden brown