Fluffy Bagels

In a bowl, combine bread flour, sugar, salt, dry yeast, water, olive oil, and milk. Stir with a spatula.

Once the flour is mostly absorbed, knead by hand into a single mass.

Place the dough in a bowl, cover, and let rise in a warm spot for ~1 hour, until doubled.

After the rise, divide the dough into 4.

Lightly press each piece down and roll out into an oval (about 15cm long) with a rolling pin.

Fold the near third in, then fold the far third in.

Press the last 3cm of one end flat with a rolling pin and twist the dough where the flat meets the puffy section.

Wrap the twisted end into the flattened section to seal, and place seam-side down.

Preheat the oven to 210°C (410°F).

In a large frying pan, combine 1 L of water and 2 tbsp of sugar; place over heat.

Boil the bagels 50 seconds total, both sides combined.

Place the boiled bagels on a sheet pan and bake at 210°C (410°F) for 15 minutes.