three and a half pounds of flour one and a half pints of water six ounces of margarine 6 ounces of eggs you and you can see that the dough is not sticky but sticking to the table using any flour once the pieces of dough are making the shape of a round ring they were then put into boiling water my grandfather who do come here I remember years ago will forgive me but at least we're showing that it can be done by an ordinary person at home who's got a Shabbos kettle and knows how to make a dough they went take they were then taken out of the boiler when they slowly rose to the top placed on a piece of wood the diameter of being Veda which it became a ring it went into the oven for maybe four or five minutes so that the top of the bagel would be dry once the Baker making the bagel found that the dome in the oven was dry he then definitely turned it over and the bagel baked on the oven bottom giving you a nice golden-brown crust on the outside and soft in the middle this bagel is still very variable but I know you see inside it's lovely and fluffy and you can see on the outside it's very trusting and you'll hear that with my teeth hit the bagel you'll hear a crunch that is a proper traditional boil back to the oven bagel in Leeds which won't be happening for a very very long time thank you this cream cheese on the bagel which is still piping hot is a very very nice tasty delicacy