Bagel Bread

Make the dough: Add water, sugar and yeast to a large bowl or the bowl of a stand mixer, fitted with the kneading hook. Allow to stand for 10 minutes. Add 2 cups of the flour, together with the salt and knead in. Add the remaining flour in small increments and knead in. Knead for 3-4 minutes with a mixer or 5-6 minutes, if kneading by hand, until dough is moist, but not sticky, cleans the bowl and wraps around the dough hook. *if your dough is sticky, add more flour, a bit at a time and knead in, until it is no longer sticky.

Remove the dough to a lightly floured work surface and knead a minute more, then form into a ball and place into a greased bowl or container. Cover with plastic wrap and allow to rise until doubled, about 1 hour.

Preheat oven to 375F (regular bake/not fan-assisted), with oven rack in the centre of the oven.

Grease a metal 8 1/2 x 4 1/2-inch loaf pan and set aside.

Bring a large pot of water to a boil. *Be sure the pot is about 10-inches wide, or your loaf will not fit in the pot! (It doesn’t have to be super deep, as the loaf will float, but should be at least 6-inches deep and ideally more than that.

When dough has doubled, remove to a lightly floured surface and gently deflate. Pat or roll the dough into an 9×9-inch square. Roll up jelly-roll style and pinch the edge together. Place into the prepared pan with the seam side down. Cover with a clean dish towel and allow to rise/rest for 15 minutes.