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Directions

Prepare the Dough:

1. In the stand mixer bowl, combine bread flour, granulated sugar, cold milk, instant yeast, salt, and unsalted butter.

2. Mix using the dough hook on low speed until the ingredients are combined, then increase to medium speed and knead until the dough is smooth and forms a ball, about 10 minutes.

First Rest:

1. Remove the dough from the mixer, divide it into 6 equal pieces using a kitchen scale for accuracy.

2. Roll each piece into a smooth ball. Cover with a damp cloth and let rest for 30 minutes to allow the gluten to relax.

Shape the Bagels:

1. Flatten each ball with the palm of your hand, then roll it into a cylindrical shape.

2. Shape each cylinder into a bagel by overlapping the ends and pinching them together firmly.

3. Place the shaped bagels on a lightly floured surface or parchment-lined tray, cover loosely with plastic wrap, and let them rise until they are 1.5 times their original size, about 20-30 minutes.

Boiling the Bagels:

1. In a large pot, bring 500g of water and 20g of granulated sugar to a simmer over medium heat.

2. Gently lower each bagel into the simmering water using a slotted spoon. Boil each side for 20 seconds, then remove and drain on a wire rack.

Baking:

1. Preheat the oven to 410°F (210°C).

2. Place the boiled bagels on a baking sheet lined with parchment paper or a silicone baking mat.

3. Bake in the preheated oven for 16 minutes or until golden brown.

Cooling:

1. Transfer the baked bagels to a wire rack to cool completely. This helps prevent the bottoms from becoming soggy.