Sift the powdered ingredients into a bowl. Add sugar and salt. Mix well.
Mix the yeast into lukewarm water. Now add that into the bowl from Step 1. Mix quickly. Knead until the dough doesn't stick to your hands.
After kneading for about 15 minutes and the dough becomes a little glossy, punch the dough several times.
Roll up the dough and cover with a damp cloth. Let the dough rise for 30 minutes. Punch out the air, and roll it up again.
Divide the dough into four portions (using a scraper, if you wish). Roll them up. Cover with a tightly squeezed damp cloth and let it rest for 15 minutes.
Punch out the dough lightly. Roll up into sticks of about 18 cm in length. Flatten one of the ends.
Shape into rings and secure the seams. Cover with the cloth and let rest for 15 minutes. While the dough is resting, boil some water and preheat the oven.
Add sugar into the water and heat. When the water is just below its boiling point, add the dough. Boil both sides for 30 seconds each.
Transfer onto a rack, then transfer immediately onto a baking tray lined with parchment paper. Bake in the oven - 12 minutes at 200℃.
Story Behind this Recipe
I was craving the kind of bagels I ate in New York when I put together this recipe.. I was able to recreate the taste using the kind of flour sold in Japan.
-The water should be just below boiling when kettle boiling the bagels. -Transfer immediately into the oven after removing from the hot water. -If you have the strongest kind of bread flour, you could really make it similar to NY-style bagels. I used Lys d'Or brand flour.