Homemade Whole Wheat Bagel

Pour 300 g of water into a mixing bowl. Add all other ingredients except salt and knead. The dough has a stiffer consistency, but if it's too stiff, add another 10 g of water. After 5 minutes of kneading, add salt and knead for another 5 minutes. Let it rise in a warm place under a tea towel for 1 hour.

Then divide the dough into 8 pieces of 100-110 g each. Form each piece into a ball, a so-called 'klonek'. Once all are processed, take the first shaped ball, flatten it slightly, and make a hole in the middle with your finger or a wooden spoon. Then enlarge this hole to a diameter of 3-4 cm.

Place the bagels on a floured surface and let them rise again for 30 minutes under a tea towel.