Nat's bagels

1. Measure, with a kitchen scale, all dry ingredients into a big (3 to 4 L) glass bowl and mix together with a wooden spoon.

2. Add the wet ( milk and water) ingredients to the dry ingredients bowl and mix together (using wooden spoon) until all the dry ingredients are wet and incorporated. This should take 2 minutes.

3. Cover the mixture with the bowl lid or plastic wrap and let it sit on the counter for 2h until the dough doubled in size. 

4. After the waiting/first rise period, put flour on your hands and on the dough (so it does not stick to your hands and you can work the dough), open the lid of the bowl or remove your plastic wrap, and fold your dough 4-6 times on itself in the bowl creating a ball of dough. The best technique to use is to fold the dough over onto itself, then rotate the bowl 90 degrees and repeat until you reach six folds.

5. Close the lid again and let rise for another 1.5h - 2h

6. Put flour on your hands and on a silicone mat or parchment paper or directly on your counter if you like, take the dough ball out the glass bowl and place it on the floured mat/parchment/counter.

8.  Cut your ball of dough in 8 equal piece and then make balls folding the dough like you have been doing all along before and turning in on the mat for each little balls.

10. Using you thumb and index make  a whole in the middle of each balls of dough to create the bagel look and put them into a cookie pan/tray covered with parchemin paper .

11. Let the 8 bagels dough reste for 30 minutes.

12. 20 minutes before the end of the waiting time, put your 3 L of water, the honey and the baking soda into a big pot and boil water on the burner. At the same time preheat your oven at 375 F. 

13. When the water in boiling, working in batches of 4, add the bagels to the boiling water with a spoon with holes, and cook them for 30 seconds per side. Once both side are done for this batch return the bagels to the baking sheets and coat them with your desired bagel topping.

14. Repeat steps 13 for the next 4 bagels ( 2nd batch). 

14.  When all bagels have been boiled for 1 minutes total ( 30 seconds per side) and coated with our favorite topping (mine being bagel everythings), put the pan with parchemin paper in your already preheated over at 375 C for 20 minutes.

15. When it's ready, remove the bagels from the oven with oven mitts  as it's hot and let cool for at least 5 minutes before eating. Still b agel are better toasted, not like bread :) 

Enjoy !