Combine all of the ingredients except for the water in a bowl. Pour in some water warmed to 40℃, and mix everything together. Once the dough has come together, tip it out onto a surface.
Knead the dough for a few minutes, rubbing and stretching the dough along the surface of the counter.
Once the surface of the dough has become smooth, push into it with your fingers to check the elasticity, and separate into 3 equal pieces. Shape each piece into a ball, cover with a damp cloth and rest the dough for about 10 minutes.
Place the dough seam-side up and roll the dough out into an approximate 15x20 cm oval with a rolling pin or similar. Roll the dough tightly away from you to create a baton shape.
Flatten one end of the dough and form a donut shape, resting the other end on top of the flat part of the dough. Securely pinch the 2 ends together, cover with a damp cloth and leave to rest for an additional 20 minutes.
Boil some water in a pan. Use a low heat, so that they water looks like it's somewhere between boiling and not boiling, then boil each side of the bagel for 30 seconds.
Pat dry the bagels and place them on a baking tray (do this step as quickly as possible) then place the tray in an oven preheated to 200°C, and bake for 15-20 minutes.
Story Behind this Recipe
I came up with this combination after seeing what ingredients I could put together in my kitchen.
I used gluten-free rice flour. When boiling these bagels, you should be doing it when the water is just bubbling a little from the bottom of the pan. The amount of time you should rest the dough for is approximate, if you're in a hurry you can probably shorten it a little bit.