Sesame bagels on no-knead dough

Cut the dough into eight 150 gram pieces; press out the gas, fold in the corners and roll into balls.

Add 30 to 40 seconds of extra work in the pre-shape to develop more gluten, for a chewier bagel.

Bring a full pot of water to the boil on the stove and add the molasses.

Rest the balls 15 minutes under a damp towel.

Degas each ball, fold down into a tight four-inch tube, then roll out to eight or 10 inches.

Wrap the tube around the hand, overlap the ends by two inches, squeeze the seam hard and roll it on the table to seal.

Boil four bagels at a time, 15 seconds on the first side, then flip and boil 15 to 20 seconds more.

Straight out of the water, press both sides into the seeds.

Lay the bagels bottom side up on soaking wet burlap bagel boards and bake five minutes.

Flip them off the boards onto the baking steel and bake 15 minutes more, about 20 minutes total.

Cool on a wire rack.