Homemade Whole Wheat Bagel

Instructions

• 1
  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.
• 2
  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.
• 3
  Place the bagels on a floured surface and let them rise again for 30 minutes under a tea towel.
• 4
  Then turn on the oven to 250 °C with top and bottom heating elements and let it preheat.
• 5
  Put water into a sufficiently wide pot and bring to a boil. Place the bagels into the hot water in batches of three and cook for 1 minute on each side.
• 6
  Place the bagels on a tea towel to dry quickly. Put more bagels into the water and return to those already cooked. Do not leave them on the tea towel for too long to prevent sticking. Sprinkle seeds on one side and place them on a baking sheet lined with parchment paper. Work quickly so they don't cool down unnecessarily.
• 7
  Add a small container with 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.
• 8
  You can fill your bagel with scrambled eggs, cheese, ham, and spreadable butter.