Mix all Ingredients with a spiral mixer for 4 minutes slow and 5 minutes fast. We recommend using iced water to keep the dough temperature at max. 25°C.
Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 15 minutes.
Scale the dough into 120 g pieces and mould the dough in round shapes. Cover the dough pieces and start the intermediate proof for 10 – 15 minutes.
Poke a finger through the centre of the ball of the dough. Then use 2 fingers to widen the hole to about 5 cm in diameter and place onto a greased baking tray.
Allow the dough to final proof for 30 - 40 minutes. Before baking, place bagels in boiling water 30 seconds on each side, until they rise to the surface of the pot.
When removed from boiling water, dip the tops of the bagels into seed of your choice and place onto a greased baking tray.
The oven should have a temperature of 230º C when you put the bagels in. We recommend putting 2 – 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust, decrease the temperature to 200 º C
