Homemade Whole Wheat Bagel with Seeds

In a kneading bowl, pour 300 g of lukewarm water. Add all other dough ingredients, except salt, and begin to knead. The dough has a denser consistency; if it's too stiff, add another 10 g of water. After 5 minutes of kneading, add the salt and knead for another 5 minutes. Let the dough rise in a warm place, covered with a towel, for one hour.

After rising, divide the dough into 8 pieces of approximately 100-110 g each. Form balls from each piece. Take the first formed ball, flatten it slightly, and make a hole in the middle with your finger or the handle of a wooden spoon. Enlarge the hole to a diameter of 3-4 cm.

Place the bagels on a floured surface and let them rise for another 30 minutes, covered. Preheat the oven to 250 °C (top and bottom heat).