Ingredients

• 3 and 1/2 cups (454 g) all-purpose flour
• 1 cup + 2 tablespoons (255 g) warm water
• 1 tablespoon barley malt or honey or rice syrup
• 1 teaspoon instant yeast
• 1 and 1/2 teaspoons salt
• for topping: poppy seeds, sesame seeds

Solution

• 600 ml water
• 2 tablespoons honey
• 2 tablespoons baking soda
• 2 teaspoons salt

Preparation

1. Pour flour into a bowl. Mix water with malt or honey, yeast and salt, pour into the bowl with flour. Mix with a spoon, then knead the dough for about 3 minutes until smooth and uniform. Cover and let rest for 5 minutes. Then knead for 3 minutes - by hand on a work surface or with a planetary mixer hook.
2. Place the dough in a bowl, cover with plastic wrap and let it rise for 1 hour at room temperature. After this time, knead the dough a bit, form a ball, place it back in the bowl, cover the bowl tightly with plastic wrap and place in the refrigerator overnight.
3. The next day, take the dough out of the refrigerator, knead on a floured work surface for about 1 minute, then divide into 8 pieces. Form balls, make a hole in the center and shape into a bagel with your hands, stretching gently to enlarge the hole (minimum 2-3 cm). Let rise for about 1 and 1/2 hours.
4. Solution: Bring water to a boil in a deep pot. Reduce heat, add honey, baking soda and salt, mix until dissolved. Place 3-4 bagels at a time and boil for 1 minute on each side. Transfer to a baking sheet lined with parchment paper and immediately sprinkle with poppy seeds, sesame seeds.
5. Place in the oven preheated to 200°C and bake for about 20 minutes or until golden. After cutting, you can grill in a toaster or toaster oven.