420ml/1.7 cups of tepid waterbody temperature, 30C minimum, 34C max
1tablespoonof dry active yeast
1tablespoonof table salt
1tablespoonof dark brown sugar/light brown sugar/coconut sugar
1tablespoonof soda bicarbonate
1tablespoonof black treacle/molasses/ pomegranate molassesoptional
Using a kitchen aid add the salt first, then add the flour and the rest of the ingredients. Using the hook, mix on low speed for about 10 minutes.( if using a bowl, do the same way, but work mix it with your hands it until it forms a dough, and knead for about 10 minutes)
Transfer the dough onto a deep bowl cover with a tea towel, and leave in a warm place to prove for about 30 minutes.
Meanwhile bring a deep pot of water to the boil.
Line baking trays with parchment paper and lightly oil them, or flour them for an oil-free version.
Flour a working surface and divide the dough onto 10 balls (100g/1/3cup each.)
Then flatten each ball then fold in the sides and pinch them. Turn around and roll them using the palm of your hand ( see pictures ) It should form a smooth round ball.
Place the shaped balls onto the oiled/floured trays. Using your finger from underneath make a hole in the middle and stretching it slightly to extend the hole ( the dough will be quite flexible)
Cover with a tea towel and prove again for 15 minutes.
Preheat oven to 375F/200C.
Add the bicarb and treacle to the boiling water.
Then carefully drop 2-3 of the risen bagel rings depending on how wide your pan is, just try not to crowd the pot.
Boil each side for 30 seconds. then place the blanched bagels back to the baking tray. Top them with sesame seeds.
Put the trays with bagels in the oven and bake for 20 minutes. Try not to open the oven during these 20 minutes.
Enjoy the bagel hot or cold with any fillings you like.
Store these amazing homemade bagels wrapped in cling-film or put in an air-tight container and consume within 3 days. They freeze great too!