Easy Hand Kneaded Bagel - Bread

Method

• Blend the flour and salt.
• Mix the water with the sugar and yeast, and allow it to soak.
• Sprinkle the flour evenly over the water and cut in with a spatula.
• Once the mixture begins to stick, use your hands to bring it to one mass.
• After all the flour has been incorporated, knead for 5~10 minutes by folding over the dough.
• Continue until there are no lumps.
• Place a plastic wrapper over the dough and let it rest at room temperature for at least 10 minutes.
• If you're letting it rise at low temperature, leave step 4 in the fridge over night.
• In the morning, warm up the dough by kneading a bit and then proceed to step 5.
• Divide into small portions, knead and form small balls.
• Cover them with a damp towel and leave them at room temperature for at least 10 minutes.
• Preheat the oven to 200C.
• Stick your finger in the center and make a hole.
• Make sure the hole is in the middle from bird's eye view so that the dough expands evenly.
• Kettling: Fill the frying pan with 3 cm of water, and boil to around 85C.
• Add honey to bring out the glaze.
• Place parchment paper in the pan and boil each side of the bagel for 30~60 seconds.
• Pat dry the bagels and bake them right away in the oven at 200C for 15 minutes, or until ready.
• This is a cross-section.
• Fluffy and chewy, just as if they are store-bought Freshly made and still warm.
• If you're filling the bagel, flatten the shape in an oval in step 5.
• I made it into a egg salad sandwich.