Homemade Everything Bagels

• 500 g flour
• 10 g salt
• 7 g dried yeast
• 20 g sugar
• 300 ml lukewarm water

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1. Start by mixing the flour, salt, sugar, and dried yeast in a large bowl. Make sure the yeast does not come into direct contact with the salt, as this can affect the yeast's activity.
2. Slowly add the lukewarm water to the flour mixture. The water should feel warm but not hot (about 38°C is ideal). Stir it with a wooden spoon or your hands until a sticky dough forms.
3. Sprinkle some flour on a clean work surface and knead the dough for about 10 minutes until it is smooth and elastic. The dough should be pliable and bounce back when pressed. Don't feel like kneading by hand? You can also do this in a mixer on medium speed.
4. Form the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a damp tea towel or plastic wrap and let it rise in a warm place until it has doubled in size. This will take about 1 to 1.5 hours, depending on the temperature of your kitchen.
5. After the dough has risen, gently press it down to release the air. Divide the dough into 8 equal pieces. Roll each piece into a ball and make a hole in the centre with your finger. Spin the dough around your finger to enlarge the hole until you achieve the typical bagel shape. The hole should be about 3-4 cm in diameter.
6. Bring a large pot of water to a boil and add a tablespoon of sugar or honey and 1 teaspoon of baking soda. This helps the bagels develop their shiny, slightly sweet crust. Lower the heat so the water is gently simmering. Carefully drop each bagel into the water and cook for 1-1.5 minutes on each side. This boiling process gives the bagels their characteristic chewy texture.
7. Preheat the oven to 220°C (200°C for a fan oven). Place the boiled bagels on a baking tray lined with parchment paper and brush them with an egg wash. Then sprinkle with your topping of choice. For example, try "everything but the bagel seasoning" or check out the variations mentioned below. Bake them for 18-22 minutes in the preheated oven, or until they are golden brown and firm to the touch.
8. Let the bagels cool on a wire rack before slicing and topping them with your favourite spreads. Classic options include cream cheese and smoked salmon, but the possibilities are endless!

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