Knead dough and proof for 1 hour
Divide dough into 12 pieces
Shape into bagels
Proof for 1 hour
Prepare lye bath with 900g water and 30g lye
Dip bagels in lye bath
Bake at 220°C for 15-20 minutes
Melt butter for dip
Whisk in flour
Add milk slowly
Stir in shredded cheddar until smooth
Finish with Dijon mustard and honey
