Bagels

Here's how:

• 1

  Mix the yeast with 1 teaspoon of sugar and lukewarm water. Let it sit until the mixture begins to bubble, about 10 minutes. Meanwhile, in another bowl, mix 2 teaspoons of sugar, half of the flour, and the salt. Stir in the yeast mixture and the rest of the flour.

• 2

  Knead the dough on a lightly floured work surface for about 5 minutes until it feels smooth and elastic. Let it rise for about 1 hour, then cut it into 5-cm pieces.

• 3

  Shape each piece of dough into a log about 2.5 cm thick and 15 cm long. Press the ends together firmly so that the dough log forms a ring. Shape the entire batch of dough into bagels in the same way. Let the rings rest and rise slightly.

• 4

  Bring a large pot of water to a boil. Add the syrup. Preheat the oven to 250 °C. Place each bagel in the water and let it boil for about 30 seconds until the surface becomes chewy and shiny; then flip it over and boil the other side until the dough puffs up and the shape becomes firm. Dust a baking sheet with wheat flour.

• 5

  Lift the bagels out of the pot, let them drain, and then place them on the parchment paper. Sprinkle with seeds, onion, garlic, or coarse salt. Bake for about 10–15 minutes until they’re nicely browned.