One-hour beer bagels with sesame

Warm the beer in a small saucepan to 100 to 105F; cold beer slows fermentation.

Combine the bread flour, salt and sugar in a food processor. Stir the instant yeast into the warm beer to dissolve.

With the processor running, stream in the beer and yeast; spin about 30 seconds more.

Knead on a cutting board two to three minutes until strong, tacky and stretchy like bubblegum.

Ferment in a bowl 25 minutes.

By hand instead: stir the same yeast, beer and dry ingredients with a sturdy spoon into a dry mass, then knead in the bowl with a soaking wet hand four to five minutes.

Divide into six pieces of about 125 g. Push out the gas, fold once, roll into a 10-inch cigar with tapered ends, wrap around the palm overlapping the ends by about three inches, squeeze to seal, and roll a dozen times on the board.

Set on a parchment-lined sheet tray, cover with another sheet tray and proof 15 to 20 minutes while the water comes to a boil and the oven heats to 475F.

Drizzle the molasses into the simmering water.

Boil three bagels at a time, 30 seconds a side; lift onto a wire rack.

While still hot and wet, swirl the bagels in the sesame seeds to coat.

Bake at 475F for 15 to 17 minutes until golden brown.