Reporting by Natalie Whittle. Filmed and edited by Steve Ager.
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SIM CASS: My name is Sim Cass.
We're going to bake bagels. Most people think that you can't really make bagels at home. It's the sort of thing that you would just buy in the supermarket, but actually, you can make very good bagels at home by using a modern convection oven. And the trick is to use good flour, good water-- the flour, you will use high gluten flour.
It's very important because you need to be able to roll these bagels out and get so they become nice and chewy. When you make your dough, you want to not proof it too much. We want to keep this under-proofed.
We can even refrigerate our bagels overnight. And then poach them in the morning and bake them. Because in New York, we like a chewy bagel. You shouldn't have to toast it. It should be firm on the outside, chewy in the middle, and should be fresh.