I made bagels! First attempt and they turned out swell. This is Sophie Grey's recipe from Fill the Tins (Random House NZ, 2014).
2 1/2 tsp yeast
4 c spelt flour
2 1/2 tsp sugar
1 Tbs salt
1 1/2 c warm water
2 Tbs molasses
1 egg, beaten
toppings (I used poppy seeds, sesame seeds and parmesan)
In a large bowl mix the yeast, flour, sugar and salt. Add the warm water and mix till combined. Turn onto a floured bench and knead for a few mins until soft and elastic. Place in a greased bowl, cover with cling film or plastic bag and leave to rise until doubled in size.
Preheat oven to 200C.
Bring a large saucepan of water to the boil. Fill a large bowl with cold water.
To keep a rounded shape to the bagels and avoid a flat bottom, the bagels should be cooked on a wet tea towel first. Sophie suggests to use 2 baking trays and put a clean wet tea towel folded in half on one side of each sheet. In hindsight you can use 2 wet tea towels spread out on one baking sheet if you need.
Punch down the dough, knead lightly on a floured bench, then divide into 12 equal portions. I used a scale to do this easily (each piece was around 90g). Shape each piece into a ball then poke your thumb through the middle and gently work round the bagel to make the whole even in the middle.
When all the bagels are formed, add the molasses to the boiling water and cook the bagels quickly for 10-20 seconds each side. Cook 3 or 4 at a time and then plunge immediately into the cold water, then place onto the wet tea towels. This precooking process gives the dough the chewy bagel texture.
Bake for 7 mins then quickly flip them over and remove the tea towels. Brush with beaten egg and sprinkle with seeds, flaky salt or cheese. Bake for a further 13 mins.
The bagels are lovely warm or toasted the next day.