This iconic wheel-shaped bread was first brought to New York by Jewish immigrants from Eastern Europe. Authentic, fresh, bagels are still quite rare outside of New York, which is why some of us like to make our own.
Combine the dry ingredients and beat together the wet ingredients. Combine the two mixtures and knead vigorously for about 10 minutes until the dough is smooth and elastic. Divide the dough into 10 equal portions and form into small balls.
Using the palms of your hands, flatten and stretch the balls of dough to make sausages 20-25 cm (8-10 inches) long. Flatten one of the ends into a hook shape. Wrap it around the other end and pinch to seal. Place each bagel on an individual square of baking paper to make it easier to move them later. Scatter over some flour, then cover with plastic wrap and allow them to rise at room temperature for 1 hour.
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