Homemade Bagels

Put the flour in a mixing bowl and crumble in the yeast. The kneading will mix it in properly.

Add the salt, honey, and most of the water — hold back about half a dl.

Knead in a stand mixer for 10–15 minutes until the dough is smooth and elastic. Add the remaining water if the dough needs it.

Add the butter and knead for another 5 minutes until it's fully worked in. Cover the dough and let it rise until doubled in size, about 45–60 minutes.

Divide the dough into 10–12 pieces — use a scale if you want them even (about 90 g each). Roll them into round balls and let them rest for 5 minutes.

Press a hole through the centre of each ball using your thumb or the back of a round spoon. The hole should be about 5 cm wide. Cover and let them proof for about 30 minutes.

Bring a wide pot of water to the boil with the sugar and the baking soda if using. Drop in 2–3 bagels at a time and let them simmer for about 2 minutes on each side.

Lift each bagel into a bowl of seeds and coat it, then place on a baking paper-lined tray. Alternatively, bake them plain or brush with egg and sprinkle seeds on top.

Bake in the middle of the oven at 200 °C for 15–20 minutes. Cool on a wire rack.