Bagels

Makes 16 bagels
1 kg strong white plain flour
1,5 tbsp salt
50 g yeast
500 ml water
2 tbsp liquid margarine
50 ml golden syrup

Boiling:
4 or 5 l water
2 tbsp granulated sugar

Mix the flour and salt in a large mixer. Crumble the yeast over the ingredients. Warm the water to 37°C
and add the margarine and syrup. Add the liquid all at once and knead the dough for some time.
Divide the dough into 16 pieces. Roll each piece into a little ball. Cover with a cloth and leave to rest for about 5 minutes.
Flatten each ball slightly and push your thumb through the middle. Make the ring larger by twirling the dough
round your thumb or middle finger. The hole should be larger now than you want it to be after baking.
The hole gets smaller as the dough rises. Place the bagels on a baking tray covered with baking paper,
cover with a cloth and leave to prove for about 30 minutes. Preheat the oven to 200°C.
Bring the water and sugar to the boil in a large pan. Boil the bagels, a few at a time, for 2 minutes on each side.
Return the bread to the baking tray covered with baking paper and sprinkle with your choice of topping.
Bake the bread in the middle of the oven for about 30 minutes. Leave to cool, uncovered, on a wire rack.