Sesame Bagels

In a large bowl, mix 500 g flour with the sugar, salt and instant yeast. Pour in 300 ml lukewarm water and mix with a spoon, then by hand, until the ingredients form a firm, shaggy dough. The water should feel slightly warm, not hot.

Transfer the dough to a clean counter and knead by hand for about 12–15 minutes or with a mixer fitted with a dough hook on low speed for about 8–10 minutes. It should become smooth, strong and elastic; it will be noticeably firmer than soft bread-roll dough. Do not add flour while kneading, so the dough does not become too stiff.

Return the dough to the bowl, cover and leave in a warm, draft-free place for about 60–75 minutes. It should become noticeably puffy but does not need to double in size. It may need more time in a cool kitchen.

Line two large baking sheets with parchment paper and dust the paper with the reserved 10 g flour. Briefly knead the dough, divide it into 8 equal pieces and shape each into a taut ball: gather the edges into the center, pinch together, then roll with the seam against the counter under a cupped hand. Poke a finger through the center of each ball and gently stretch the hole with your fingers to about 4–5 cm across, rotating the ring as you work. Place 4 bagels on each baking sheet, leaving space between them; the wide holes will prevent the centers from closing during the next rise.

Cover the rings loosely with a kitchen towel and leave for about 15–20 minutes, until slightly puffy. Toward the end of this time, preheat the oven to 200°C on the convection setting, with room for two baking sheets on different racks. Start heating the remaining 2 l water in a wide pot that can comfortably hold two bagels side by side.

Bring the water to a boil, then reduce the heat so it bubbles gently. Add the bagels 2 at a time and boil for 30–60 seconds on each side, turning them gently with a slotted spoon. Lift them out, let them drain briefly over the pot and place on the prepared baking sheets. Add the next pair to the water only after the previous pair has been sprinkled with sesame seeds; boiling all 4 batches, including transferring them, will take about 10–15 minutes.

As soon as each pair of bagels has drained, sprinkle sesame seeds over their still-moist tops, dividing the 40 g among all 8 bagels. Pat the seeds lightly so they stick to the surface. Place 4 bagels on each baking sheet, leaving space between them, and boil and sprinkle the remaining batches in the same way. Once all the bagels have been boiled, discard the water from the pot.

Put both baking sheets in the preheated oven and bake them at the same time for about 20–25 minutes. About halfway through baking, switch the sheets between racks and rotate them front to back so the bagels brown evenly. When done, they should be deep golden on the sides as well, with dry, lightly browned bottoms; if still pale, bake for about 5 minutes more.

Transfer the bagels to a wire rack and let cool for about 30–40 minutes, until the crumb is no longer warm. Once cooled, slice them horizontally with a serrated knife without squashing the springy interior.