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Bagel baking is a perfect introduction to bread-making — theguardian.com

Unlike a rustic bloomer, slumped languorously across its baking tray, or a batch of misshapen floury baps, or even a proud sandwich loaf in its tin, bagels don’t seem like the kind of bread that could be made at home. Perhaps it’s the fact that they’re twice-cooked, or the careful shaping of the buns, that makes us inclined to head for the supermarket or the deli instead of trying to make them by our own hand. But if you can find a few hours in your weekend to give them a go, you’ll find bagels perfectly straightforward. In fact, because they use a particularly dry, stiff dough, they’re arguably easier to mix, knead and shape than other breads – a perfect introduction to the techniques, even for a bread-making novice.

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