Chewy New York-Style Bagels - flour

Method

• Add water and all ingredients marked with a into the bread machine.
• Set the "kneading" stage on your home break making machine for 7 minutes.
• The photo shows the dough after it's been kneaded.
• Take out the dough and knead with your hands for 3 minutes.
• Measure, divide into sixths, and roll them up into balls again.
• Cover with a damp cloth and let them rest for 10 minutes.
• With the closed end facing up, roll it into a horizontal oval.
• Tuck in the top and bottom sides (as in the upper photo).
• Press the center downwards.
• Again, tuck in the top and bottom sides to close the ends (as in the bottom photo).
• Repeat Step 3 for the rest of the dough.
• Make sure to cover the dough with a damp cloth if you're not working on it.
• Roll the dough around and shape it into a 20 cm long stick (upper photo).
• Flatten one end (bottom photo).
• Make sure the seam side is facing up!
• Place the unflattened end onto the flattened end.
• Lightly push to make the ends stick together (upper photo).
• Secure the end by wrapping the flattened end around it (bottom photo).
• Flip it over to shape.
• Dust a baking tray with corn meal, and align the dough on top.
• Leave for 30 minutes in a warm place for the 2nd rising.
• Prepare the kettling water by dissolving the light brown sugar.
• When the dough is done rising, boil for 25 seconds on each side on water that's just below the boiling point.
• Wet your fingers with hot water to prevent the dough from sticking.
• Preheat oven to 220C.
• Bake for 5 minutes at 210C, then for 15 minutes at 200C (20 minutes in total).