I made these for brunch when natamoriensque was visiting! The recipe is mostly from Smitten Kitchen (SURPISE), but I’m posting the basics here in case anyone wants my metric conversions. I also halved the recipe, so it should make 12 small-ish bagels.
Mix 280g strong flour, 290ml water and ½ tsp yeast. Cover and leave for 2 hours.
Add 240g more flour, ½ tsp yeast, 40g brown sugar, 2 tsp cinnamon, 1½ tsp salt and 1 tsp treacle. Knead until the dough is no longer sticky, adding more flour if necessary. Divide into 12 rolls and prove for 20 minutes.
Make a hole in the centre of each roll, and prove for another 20 minutes, or until one floats when dropped in a bowl of water. Refrigerate for at least 3 hours.
Boil a pan of water with 1 tsp bicarbonate of soda. Boil the bagels for two minutes each, flipping them over halfway through. Sprinkle with demerara sugar and bake at 250C for 10 minutes.