New York style bagels

Stir the instant yeast and honey into the warm water until dissolved and stand 5 minutes until foam and bubbles appear. Discard the yeast if nothing happens.

Add the flour and salt to a large mixing bowl, pour in the yeast mixture and mix vigorously by hand 2 to 3 minutes until no dry flour remains.

Cover the bowl and rest 15 minutes to let the flour hydrate.

Knead 8 to 10 minutes, pressing with the heel of the hand, folding over and repeating, until smooth and pliable.

Test the gluten by stretching a small piece thin until it is slightly translucent before tearing. Knead a couple of minutes more if it tears first.

Spritz the bowl with baking spray, return the dough, cover and rise until doubled, 45 to 60 minutes.

Divide into 8 portions of 100 grams, shape each into a taut ball and rest 5 minutes.

Sprinkle cornmeal on a large baking sheet.

Rolled shaping: roll the dough flat to about 5 inches, roll into a tight cylinder, seal the seam, roll to about 8 inches, wrap around the hand and pinch the ends together.

Punched shaping: punch a hole with thumb and index finger, then stretch it with an index finger from each hand, rotating, until about two inches wide.

Place the shaped bagels on the cornmeal sheet, cover and proof 45 to 60 minutes at room temperature, or in the fridge overnight and up to two days.

With 15 minutes of proofing left, bring about two litres of water to a boil in a large wok or pot.

Preheat the oven to 475 degrees Fahrenheit on convection, or 500 without.

Mix the black and white sesame seeds, poppy seed, garlic powder, onion powder and kosher salt for the everything seasoning. For the second flavour, mix grated Parmesan, garlic powder, black pepper and red pepper flakes.

Crack the egg, whisk it, add some water and whisk again for the egg wash.

Add the baking soda, salt and honey to the boiling water and stir until dissolved.

Boil the bagels in small batches 45 seconds a side, flipping with a slotted spoon, then drain and set them on a parchment lined baking sheet.

Brush the boiled bagels with an even coat of egg wash, then add the seasonings.

Bake 15 minutes, rotating the pan halfway through.

Cool on a rack at least 10 minutes before slicing.