New York-style bagels

Ingredients for 8 servings:

• 300 ml water
• 2 tsp dry yeast
• 1 tbsp sugar
• 500 g flour (e.g. spelt flour)
• 1 ½ tsp salt
• some vegetable oil, for bridging

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Pour 100 ml of water into a small bowl or glass. Add the yeast and sugar. Let stand for about 5 minutes without stirring. Then stir until the yeast and sugar have completely dissolved. Put the flour in a mixing bowl. Make a well. Add the yeast mixture and the remaining water. Knead everything together. Add salt and knead in. If the dough is too runny, add more flour. Grease a second mixing bowl with oil. Transfer the dough to a bowl and toss it in the oil. Cover and let rise for 1 hour. Let the dough flow out of the bowl. If the dough is too sticky, dust with flour. Divide the dough into 8 equal pieces (weigh if necessary). Shape each piece into a ball. Dust your index finger with flour and press it into the center of the dough. Enlarge the hole. Let the bagels rest, covered, for another 10 minutes. In the meantime, prepare boiling salted water in a large pot. Preheat oven (220°C/425°F). Cook bagels in the pan for 1-2 minutes on each side. Note: The bagels must have enough space in the pan. Bake on a baking sheet lined with parchment paper for 20 minutes.