Homemade Whole Wheat Bagel

Instructions

• 1
  Pour 300 g of water into a kneading bowl. Add all the other ingredients except for the salt and knead. The dough has a firmer consistency, but if it is too stiff, add another 10 g of water. After 5 minutes of kneading, add the salt and knead for another 5 minutes. Let it rise in a warm place under a cloth for 1 hour.
• 2
  Then divide the dough into 8 pieces of 100-110 g each. Shape each piece into a ball, known as a 'clonek'. Once all are shaped, take the first ball, gently flatten it, and make a hole in the center with your finger or a wooden spoon. Enlarge it to a diameter of 3-4 cm.
• 3
  Place the bagels on a floured board and let them rise again for 30 minutes under a cloth.
• 4
  Then turn on the oven to 250 °C with the top and bottom heating elements and let it preheat.
• 5
  Put water in a sufficiently wide pot and bring it to a boil. Place the bagels in the hot water three at a time and cook for 1 minute on each side.
• 6
  Place the bagels on a cloth to dry quickly. Put more bagels in the water and return to the ones already cooked. Do not leave them on the cloth for too long to prevent sticking. Sprinkle seeds on one side and place them on a baking sheet lined with parchment paper. Work quickly to prevent them from cooling unnecessarily.
• 7
  Add a small container of hot water to the baking sheet to create as much steam as possible during baking. Place in the oven and bake for 15 minutes in the middle of the oven.