Richard Bertinet's Bagels

Recipe from Lily Moore

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Cooking time: 3 h. 20 min

Servings 13

Introducing Richard Bertinet's Bagels, a recipe that will transport your taste buds straight to the streets of New York City. The secret ingredient in this recipe is a touch of liquid honey, which adds a subtle sweetness to balance out the savory flavors. Whether you're a bagel connoisseur or new to the game, Richard Bertinet's bagels are sure to become a new favorite.

Wheat flour

26,4 oz.
Fresh yeast

0,2 oz.
Salt

0,3 oz.
Liquid honey

0,7 fl. oz.
Water

12,3 fl. oz.

Calories

210 kcal
Protein

3 g
Fat

4 g
Carbohydrates

28 g

Mix 7.05 oz. of wheat flour, 0.20 oz. of yeast and 3.50 fl. oz. of water in a bowl and leave for two hours at room temperature.
Then add the sifted flour mixed with salt into the bowl, then pour in water and liquid honey. Mix everything well, form into a lump and put on the table. Knead the dough, put it in a floured bowl, cover with food wrap or a towel and leave for 25 minutes.
Divide the risen dough into 13 equal pieces and form them into balls. Make a small hole in each ball, thread alternately on a rolling pin and roll suspended so that the edges are smoothed and a bagel is formed. Instead of a rolling pin, you can twist the bagel on your finger. Put the resulting bagels on a baking dish lined with greased baking paper, cover with a towel or food wrap and leave for an hour at room temperature.
Bring water to a boil in a saucepan, add the baking soda (1 teaspoon of baking soda to 33.80 fl.oz. of water). Dip the bagels in boiling water for half a minute, then flip and cook for another 30 seconds.
Transfer the bagels to paper towels. Dip some in poppy seeds, the rest in sesame seeds. Transfer the bagels on a baking dish lined with greased baking paper. Bake in a preheated to 464°F oven for about 10-15 minutes.

Let the bagels cool before slicing and serving, this will help them maintain their shape and texture.
Take care not to overbake the bagels, as they can become dry and hard.