In a large mixing bowl, add bread flour. Place yeast on one side, salt and sugar on the other. Add ¾ of the water, mix to form dough, then gradually add remaining water until all flour is incorporated.
Lightly flour surface and knead dough for 5–10 minutes until smooth and elastic. Place in greased bowl, cover, and let rise 1–3 hours until doubled in size.
Line trays with parchment. Punch down risen dough and divide into 10 equal pieces (about 80g). Shape each into a ball, poke hole in center, and stretch to form ring. Place on trays, cover loosely, and rest 30 minutes.
Preheat oven to 200°C (Gas 6 / 390°F). Fill a large saucepan with water and bring to gentle boil. Add molasses and bicarbonate of soda.
Boil 2–3 bagels at a time for 30 seconds per side. Use slotted spoon to return to trays.
Sprinkle damp bagels with seeds or salt before baking.
Bake 20–25 minutes until golden and hollow-sounding underneath. Cool on wire rack.
Notes
Molasses is key to color and flavor—don’t skip it.
Best served fresh or toasted with toppings of choice.
