Almost every bagel recipe you run into will have at least one similarity: They will all instruct you to boil your dough before baking it. Throwing bread dough into hot water can be a strange ...

There are still traditional bagel bakeries in Brick Lane in London that use the traditional ‘boil and bake’ method. Bagels can appear to be very slightly sweetened, due to the addition of malt ...

Put the formed bagels on a tray with flour. Let them rest for 1 hour at room temperature. The poaching bath : Put the water, the salt and the sugar cane syrup in a large pot. Mix the starch with some ...

James Morton’s twice-cooked sourdough recipe lends itself perfectly to the bagel’s satisfying chewiness. And if you fancy doing it by the book, Edd Kimber’s New York-style bagels, boiled in ...