Make the Dough: In a large mixing bowl, or the bowl of a stand mixer fitted with a dough hook, combine the 500g of strong bread flour, 7g of yeast, 1 tbsp of caster sugar, and 1 ½ tsp of salt. Mix the 300ml of lukewarm water in gradually to form a shaggy, stiff dough.

Knead the Dough: Tip the dough onto a lightly floured surface and knead for about 10 minutes until it’s smooth, firm, and elastic. If using a stand mixer, knead on a medium-low speed for 7-8 minutes. The dough should be noticeably stiffer than a typical bread dough.

First Proof: Place the kneaded dough in a lightly oiled bowl, cover with a clean tea towel or cling film, and leave to rise in a warm place for 1-2 hours, or until it has doubled in size.

Shape the Bagels: Punch the air out of the risen dough and tip it onto your work surface. Divide it into 8 equal pieces (around 100g each). Roll each piece into a smooth ball. Poke your thumb through the centre of each ball and gently stretch the dough to form a ring about 4-5cm wide in the middle. Place the shaped bagels on a baking tray lined with lightly floured baking parchment.

Second Proof (and Optional Cold Proof): Cover the shaped bagels loosely with oiled cling film. For a faster result, let them proof at room temperature for 30 minutes until slightly puffy. For the best flavour, I recommend placing the tray in the fridge to proof overnight (8-12 hours). This cold fermentation really develops the taste.

Prepare for Boiling: When you’re ready to cook, preheat your oven to 220°C (200°C fan). Bring a large, wide pan of water to a rolling boil and add the 1 tbsp of bicarbonate of soda and 1 tbsp of barley malt extract. The bicarb helps create the chewy crust, a technique explained well by food science writers like those at Serious Eats.

Boil the Bagels: Carefully lower 2-3 bagels at a time into the boiling water. Don't overcrowd the pan. Boil for 1 minute on each side. They will puff up noticeably. Use a slotted spoon to lift them out, allowing excess water to drip off, and place them back on the lined baking tray.

Bake to Perfection: Brush the tops of the boiled bagels with the beaten egg wash and sprinkle generously with your chosen toppings. Bake for 18-22 minutes, or until they are a deep golden brown and sound hollow when tapped on the bottom. Transfer to a wire rack to cool completely.

Make the Cream Cheese Spread: While the bagels are cooling, place the 280g of softened cream cheese in a bowl. Add the chopped chives, minced garlic, lemon juice, salt, and pepper. Stir everything together until well combined. For a lighter, whipped texture, you can use an electric hand mixer for a minute.

Serve: Once the bagels are cool, slice one in half, toast it if you like, and spread it generously with the homemade chive and garlic cream cheese. Enjoy immediately! For a breakfast as satisfying as this, why not try our Maple Pecan Sticky Buns Recipe next weekend?