2 tsp dry yeast
1 1/2 tbsp sugar

1 1/4 cups (300ml) water
3 1/2 cups (500g) unbleached flour, plus extra for kneading
1 1/2 tsp salt


Sprinkle the yeast and sugar into 1/2 cup (125ml) of the water in a bowl. Leave for 5 minutes; stir to dissolve. Mix the flour and salt in a large bowl. Make a well in the center of the flour and pour in the dissolved yeast.
Pour about half of the remaining water into the well. Mix in the flour. Stir in the reserved water, as needed, to form a firm, moist dough.
Turn the dough out onto a well-floured work surface. Knead until smooth and elastic, about 10 minutes. As you knead the dough, gradually work in as much additional flour as you can comfortably knead – this dough should be very stiff and firm.
Put the dough in a lightly oiled bowl, turning the dough to coat, and cover with a dish towel. Let rise until doubled in size, about 1 hour. Punch down, then let rest for 10 minutes.
Cut the dough into eight equal pieces. Shape each piece into a ball (see Round rolls). Form each ball into a ring by inserting a floured finger into the center of each one.
Work the finger in a circle to stretch and widen the hole. Then twirl the ring around the index finger of one hand and the thumb of the other hand until the hole is about 1/3 of the bagel’s diameter.
Place the bagels on a lightly oiled baking sheet, then cover with a damp dish towel and let rest for 10 minutes.
Bring a large pan of water to a boil, then reduce the heat to allow the water to simmer. Use a perforated skimmer to carefully lower the bagels into the water in batches of two to three at a time. Boil according to the instructions, given here.
Transfer the drained bagels to a lightly oiled baking sheet. Bake in the preheated oven for 20 minutes, until golden. Cool on a wire rack.

Formulation courtesy of Ultimate Bread