Boiling Bagels

A bagel gets its shiny, chewy crust from a quick boil before baking. Make a stiff dough, shape it into rings, and proof them overnight in the fridge. Test one: if it floats in water, they're ready. Bring a wide pot of water to a boil with a tablespoon of barley malt syrup or honey and a teaspoon of baking soda. Boil the bagels 30 to 60 seconds per side; longer gives a thicker crust. Drain them, dip in seeds while wet, and bake at 230°C for about 20 minutes.