How to make bagels

Kneading the dough

Stir the sugar into 400ml warm water until dissolved. Put the flour, yeast and salt in a mixing bowl, make a well in the centre, then pour in the sugared water. Mix with the dough hook attachment of an electric whisk on a low-medium speed for 10 mins until smooth. If making by hand, knead for 25 mins until smooth and pliable.

Bagel dough needs to be kneaded for longer than other breads to build the gluten and make them chewy. It’s a very stiff dough, so it’s easier to use a mixer if you have one. You can do it by hand, it just requires extra work. When ready, the dough will be smooth and tight.

Making dough balls

Knock back the dough gently with your hands and line 2 baking trays with nonstick baking paper. Divide the dough into 12 pieces (about 100g each). To shape the dough into neat balls, pinch and pull the edges of the ball down to the bottom to give you a smooth top. Cup the ball beneath the palm of your hand and roll on the surface to create a neat round ball. Use the end of a wooden spoon to poke holes in the centres, then use your fingers to widen them to about 5cm. Arrange on the prepared trays, leaving at least 5cm between them. Brush the tops with oil, then cover with clingfilm. Chill in the fridge for 12 hrs.

Boiling the bagels

Bring a large, wide pan of water to the boil, then reduce to a gentle simmer. Add the bicarbonate of soda; then, working in batches, lower in the bagels with a slotted spoon and boil for 30 secs each side, using tongs or a slotted spoon to flip them in the water.

Boiling the bagels seals the crust so they won’t break in the oven. Adding bicarbonate of soda to the water breaks down the starch, and gives the bagels their signature chewy, shiny crust.