Method

1. Mix all Ingredients except butter with a spiral mixer for 8 – 12 minutes, add butter after half mixing time. We recommend using cold water to keep the dough temperature at max. 27°C.
2. Scale the dough into 50 g pieces and mould the dough in round shapes. Cover the dough pieces and start the intermediate proof for 10 – 15 minutes.
3. 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.
4. Allow the dough to final proof for 30 - 35 minutes. Before baking, place bagels in boiling water 30 seconds on each side, until they rise to the surface of the pot.
5. When removed from boiling water, dip the tops of the bagels into seed of your choice and place onto a greased baking tray.
6. The oven should have a temperature of 225°C when you put the bagels in.
7. Bake the bagels for 8 - 12 minutes.