1. Add the yeast to the warm water. Do not stir. Let it sit for five minutes, and then stir
2. Mix the rest of the ingredients and the yeast mixture in a large bowl
3. Stir until you get a moist and firm dough
4. On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic and forms a firm and stiff dough. (Or mix in your stand mixer for about 5 minutes)
5. Roll dough into a long baguette shape, divide the dough into about 16-24 little pieces
6. Shape each piece into a round ball and leave to rest for 20 minutes
7. Roll each dough ball into a snake shape and then shape into rings
8. After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF / 220ºC / Gas Mark 7
9. Bring a large pot of water to a boil and gently place bagels in the pot. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 1 minute, and them flip them over to boil for another minute. Boil for 2 minutes each, if you’d prefer a chewier bagel
10. Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to a lightly oiled baking sheet.
11. Bake for 20 minutes, until golden brown.
12. Cool on a wire rack (or if you’re like I am, slice one after 2 minutes, spread some butter on it. Take a bite… And oh lordyyy!)
