Mix all ingredients into a smooth and well developed dough.
Dough temperature: approx. 25°C.
Scale dough pieces of 2.400 grams (30 pieces) and rounding.
Dough rest: approx. 15 minutes.
Divide: into 30 pieces and round up again.
Dough rest: approx. 15 minutes
Roll each dough piece into short fingers, with no taper at the end. Wrap the dough piece around the broadest part of your hand, the ends should overlap slighty on the palm of your hand, and seal the 2 ends together. Decorate if desired and place the finished bagel on the baking sheets.
Final proof: approx. 45 minutes.
Bake: approx. 12 minutes at 230°C with full steam.
