Bagels 🥯 whole wheat flour + oat flour (9 pieces)

Heat the water until lukewarm, and add the yeast. Mix and let it act for 2 minutes.

In a bowl, add the flours, salt and EVOO (it can also be coconut oil). Mix and add the water with the yeast.

We integrate well and knead on the counter for about 5 minutes. We pour oil on our hands, smear the dough, put it in a bowl and cover it. It should ferment for 1 hour.

After one hour, remove the dough from the bowl, remove the air and roll it out with a rolling pin.

Shape the bagels: We cut the bagels with the help of a cookie cutter and with the finger we make a hole in the center, it should not be too small or it will end up almost closing. We can also make exact portions by weighing and cutting with a knife, and then knead into a ball, flatten and make the hole.

Sift a little flour on the worktop to prevent the bagels from sticking, and let them ferment between 30min and 1h (depending on the room temperature).

Put water in a pot, about half of it, and heat over medium-high heat. When it starts to boil, cook the bagels one at a time, 30 seconds on each side, and leave them on the baking sheet covered with baking paper.

Beat the egg with a little water (since we will need it to be liquid) and paint the bagels. Add the seeds and paint again so that they adhere well.

Bake at 190 degrees for 40 minutes. If we want them more toasted, we leave 5 minutes more.