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Mix all ingredients in a stand mixer for 10 mins until well developed. Finished dough temp 24–28°C.
Bulk ferment for 3 hrs.
Either fridge the dough overnight and shape in the morning, or shape first and fridge the bagels.
Proof for 2 hrs at room temp.
Boil for 30 sec per side in water with 1 tbsp malt extract + 1 tsp baking soda.
Top with your seeds of choice.
Bake in a fan-forced oven at its highest temp, on a cast iron skillet or baking steel preheated for 45 mins. Bake 15–20 mins.