Bagels

Steps

1. 1
   Mix the flour, yeast, sugar and salt, add the warm water and knead for 10 minutes into a stiff, smooth dough. It should feel firmer than ordinary bread dough.
2. 2
   Cover and leave to rise for 1 hour.
3. 3
   Divide into 8 pieces and roll each into a smooth ball. Push a floured finger through the centre and stretch the hole to about 4 cm across, since it closes up as the dough rises.
4. 4
   Set the bagels on a lined tray, cover tightly and refrigerate overnight.
5. 5
   Heat the oven to 220°C (200°C fan). Bring the 3 l water to the boil with 2 tbsp sugar.
6. 6
   Boil the cold bagels a few at a time for 1 minute on each side, then lift them out with a slotted spoon and drain briefly.
7. 7
   While they are still wet, dip the tops of half in sesame seeds and half in poppy seeds, and set them back on the lined tray.
8. 8
   Bake for 18–20 minutes, until deep golden. Cool on a rack for 15 minutes before slicing.