How to make
Sift the flour with the baking powder, add the eggs, softened butter, then the wine, sugar, salt and stir. What you get is a soft dough. Leave about 4 tbsp of flour aside. Transfer the dough to the counter and finish kneading.
Gradually start adding the remaining 4 tbsp of flour a little at a time and knead for about 10 min. until all the flour is absorbed. The dough is smooth and stretchy and easy to work with, which means you don't need to sprinkle extra flour onto the counter when forming the bagels or to grease your hands.
Leave the dough to sit for 15-20 min., then pull it out to about an 11 3/4″ (30 cm) long wick.
Cut it along the middle, lengthwise, then cut the resulting 2 parts again.
You're going to get 4 wicks, make cuts every 3″ (8 cm) along each one to get 5 equal parts, giving you 20 pieces total.
Roll out each one with your palms on a smooth surface (table or counter) into a wick about 8″ (20 cm) long. Twist the ends about each other like a rope and form a bagel. You can shape them any way you like.
Put 8 1/3 cups (2 L) of water in pot on the stove to boil. Put 3 bagels at a time in the boiling water for just a few seconds. Use a slotted spoon to prevent them from sticking to the bottom and take them out once they rise to the surface.
Place them onto oiled baking paper. Place them with the paper onto a tray that you've brushed with oil using a brush. Press them with your palms and then turn them over with the oiled facing up.
Arrange 10 bagels per tray. While still moist, sprinkle them with finely ground sea salt. Sprinkle with sesame seeds or caraway on top.
Place them in a preheated 430°F (220 °C) oven to bake until reddened for about 12 min.
