Step 1

If you are using a levain, mix the 45g starter with 90g bread flour and 90g water in a bowl. Cover and leave to rise to almost triple in size.

Otherwise, mix the 225g starter with 270g bread flour, 100g water, 20g milk powder and 8g salt in a stand mixer, with a dough hook, for about 10 minutes.

If you’re not using a stand mixer, bring all the ingredients together in a large bowl, then tip out onto a lightly floured surface and get kneading. Maybe borrow a friend with a strong pair of arms???

Form the dough into a ball and let it rest for about 30 minutes. This will allow time for the gluten to relax.

Step 2

Divide the dough into 6 equal sized pieces. Each will be around 100g.

Shape each piece of dough into a tight ball by pressing the side of the piece up and into the middle of the ball. Turn about 1/4 turn and repeat. Repeat until you have a tight ball. Do this for all 6 pieces of dough.

Lightly cover the balls of dough with a damp cloth or cling film, and leave to rest for 30 minutes.

Step 3

Shaping the dough balls into a bagel shape.

Now don’t shoot me for this, but I don’t shape my bagels in any special way. (Seriously, Google it, YouTube it, you’ll see what I mean). Instead I poke my thumb through the centre of the dough ball, then just squeeze and tease it into shape. A bit of trial and error here on how big to make them goes a long way. The picture on the right is about right for me and ny bagels.

Cover a baking tray with non stick baking parchment and sprinkle with a bit of rice flour.

Shape the rest of the dough balls into vaguely bagel shaped and then pop them on to the covered baking tray.

You can now cover the bagels with either a damp (not wet) cloth or cling film.Leave them somewhere warm to prove for around 4 to 6 hours.

Now you can pop them in the fridge for at least 4 hours, this firms the dough up in readiness for boiling them. You can leave them covered in the fridge for longer, maybe a day, 2 days, whatever fits in with you.

Step 4

Pre heat the oven to 220C.

In a large pan add 2 litres of water and 1 tbsp bicarbonate of soda and bring this to a boil.

Turn the heat down so the water is just a simmer – you don’t want a vigorous boild for this stage.

Each bagel now needs to be boiled in this water for 30 – 45 seconds each. Avoid doing them for longer.

As you take them out of the water with a slotted spoon, place them onto a wire rack to drip dry. Whilst they’re drying you can add the toppings to the bagels, or just leave them plain.

Once all the bagels have been boiled, pop them onto a clean baking sheet that has been covered with baking parchment.

Step 4

Turn the oven down to 200C and put the bagels in for about 25 mins until golden brown.

Cool on a wire rack and then consume! Delicious!