Homemade Whole Wheat Bagels with Seeds

Pour 300 g of water into a mixing bowl. Add all other ingredients except the salt, and start kneading. The dough will be stiffer, but if it feels too dry, add another 10 g of water. After kneading for 5 minutes, add the salt and knead for another 5 minutes. Cover with a kitchen towel and let it rise in a warm place for 1 hour.

Divide the risen dough into 8 equal parts (approx. 100-110 g each). Form them into balls. Take the first ball, flatten it slightly, and use your finger or the end of a wooden spoon to make a hole in the center. Enlarge the hole to about 3-4 cm in diameter. Place the bagels on a floured surface and let them rise for another 30 minutes under a kitchen towel.

Preheat the oven to 250 °C (top and bottom heat). Bring water to a boil in a wide pot. Place the bagels three at a time into the hot water and boil each side for 1 minute. Lift them out and place them briefly on a kitchen towel to drain excess water, but do not leave them there for too long to prevent sticking. Sprinkle their tops with poppy seeds and sesame seeds, then place them on a baking sheet lined with parchment paper. During baking, place a small dish of hot water at the bottom of the oven to create steam. Bake the bagels for about 15 minutes in the middle of the oven.