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 ends. Wrap the dough piece around the broadest part of your hand, the ends should overlap slighty on your palm and seal the 2 ends together. Decorate if desired and place the finished bagels on baking sheets.
Final proof: Approx. 45 minutes
Baking: Approx. 12 minutes at 230°C with full steam.
