Homemade Bagel

Mix yeast, flour, salt, maltose syrup and water together. Knead for 10 mins until the dough passes the window pane test. Window pane test: Stretch the dough. If the dough stretches to the point where the light passes through without the dough breaking, it is ready.

Cover and let rise until the dough is doubled, 1 to 1 1/2 hours.

Punch down the dough. Weigh the dough and divide by 10. Portion out dough by weight. Form into balls by stretching dough to one point until a taut ball is formed. Dip into semolina flour and place on to tray. Cover and let dough relax for 7 mins.

Take a dough ball and punch through the center with your thumb. Stick opposing index fingers into hole and twirl while stretching until the hole is 2 inches wide. Dip bottom 1/3 of bagel into semolina flour and set onto a tray. Repeat for all dough balls, being sure to leave 1 inch between shaped bagels.

Cover and let rise for 1/2 hour.

Preheat the oven to 425°F (218°C).

Five minutes before the half hour rise is up you will need to prepare the water bath. Fill a wide cooking pot with 3 inches water and 3 tbsp of sugar. Bring to a boil. Keep at high heat through the water bath. Carefully lift up a bagel and slip into the water. Add as many bagels in as will fit the pot in one layer. Let cook 2 mins. Flip over and let cook 1 more min.

Use spatula to scoop bagels out and place onto a wire rack to let water drip off. Sprinkle poppy seeds and caraway over wet bagels and press lightly. Repeat for all bagels.

Bake for 25 mins or until the bagels are golden brown on top. Remove and cool on a rack.

Eat your bagels fresh. If keeping longer than 2 days, freeze. To reheat just stick em into the toaster oven for a bit longer than usual.