Never made bagels, always wanted to, read the recipe 4 or 5 times and was ready to give it a try. Now questions had been asked in the past at bagel shops in Montreal (the best bagels) on how to achieve the texture. The texture of bagels is what makes them. Otherwise they are donut shaped bread.
You will need;
To make a ferment. 200g of white bread flour (I used white spelt), 5g of fresh yeast (dry will also work), 100g of water. Mix together and let rest for 2hours at least.
Then you will add 550g of flour, 20g of good honey, 10g of salt, 250g of water.
On the stove, place a pot with water in it, for every quart of water add a tsp of baking soda, this is what gives the texture. I usually use two to three quarts of water depending on the pot.
Have two baking trays ready lined with parchment or a Silpat and very lightly oil the trays.
You are ready to put the dough together and will need a rolling pin very soon.
Mix together the ferment with the flour, honey, water and salt. When it starts to come together put in out on a dry, non-floured surface. Knead the dough until it is smooth and elastic (about 12 minutes). The surface will be very smooth, very smooth and it will form nicely into a ball. If you are not sure, keep kneading.
Have a delicious day!