baking · vegetarian · dairy-free
Homemade boiled bagels
Chewy, glossy bagels in a style between New York and Montreal: a stiff, slow-proofed dough, boiled in honey water and baked dark with seeds.
- Time
- 90min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains wheat and sesame.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Knead a stiff dough until it passes the windowpane test. Rest 1 hour.
-
2
Divide into 8, shape into rings and cold-proof overnight in the fridge.
-
3
Boil 1 minute per side, then press into seeds.
-
4
Bake at 230°C (450°F) for 18-20 minutes until deep golden.
