Preheat oven to 425F
Ingredients
300g fermented dough
550g white bread flour
10g salt
20g honey
250g water
baking soda
flour, for dusting
poppy and/or sesame seeds
Directions
Mix together the dough, flour, salt, honey, and water. When the dough comes together, turn it out onto an unfloured counter.
Knead the dough for about 10 minutes.
Lightly flour the counter and form the dough into a ball. Put back in the bowl, cover, and let rest for 20 minutes.
Lightly flour the counter and turn out the dough. Divide into 90g pieces.
Shape by forming each piece into a ball, flattening, and pinching a hole in the centre.
Lay the bagels on parchment lined, lightly oiled baking trays. Cover with a cloth and let rise for 30 to 60 minutes.
Bring a large pot of water to boil. Add some (1-2 tsps) baking soda to the water.
Put the bagels into the pot, a few at a time. Let boil for 30 seconds, then flip and boil for another 30 seconds. Drain and press one side into the seeds.
Place seed side up on the trays. Bake for about 10 – 12 minutes for chewy bagels, a few minutes more for crunch. Cool on a wire rack.
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