Easy No Knead Bakery Style Bagels

Warm the water for about 40 seconds until just warm to the touch, not hot.

Add the oil, sugar, and salt into the water and mix until dissolved.

Check the temperature of the mixture. When it feels warm but comfortable, add the instant dry yeast and mix well.

Add all the bread flour and mix until no dry flour remains. The dough should look sticky and rough.

Cover the bowl and let the dough rest at room temperature for 20 minutes.

Lightly oil or wet your hands and knead the dough in the bowl for about 1 minute until slightly smoother.

Cover and let the dough proof at room temperature for 30 minutes.

Fold the dough by stretching and folding it over itself about 10 times to build structure.

Cover and proof again for another 30 minutes.

Perform the finger-poke test. The dough should spring back slowly and leave a slight indentation.

Gently degas the dough and divide into 6 equal pieces, about 84g each.

Take each piece, flatten slightly, flip it over, pinch the edges toward the centre, then turn seam-side down and round into a smooth ball.

Cover and let the dough balls rest on the bench for 15 minutes.

Shape each ball into a bagel by poking a hole through the centre and gently stretching until the hole is about 3 to 4 cm wide.

Lightly dust with flour, cover loosely, and proof for 20 minutes.

Preheat the oven to 220°C fan 200°C.

Bring a large pot of water to a gentle boil. Add 1 tablespoon of barley malt syrup, treacle, or honey and stir to dissolve.

Boil each bagel for 30 seconds per side, working in batches and removing them quickly.

Transfer to a lined baking tray and add toppings if using.

Bake for 18 to 22 minutes until deeply golden with a shiny, chewy crust.

Cool on a rack before slicing, or serve warm.