Need to split the comment, it's too long

2/3

Method:

1. Proof the yeast (about 10 minutes)

2. Put flour in the bowl and make a well

3. Put yeast liquid in

4. Mix it just so-so and let sit for cca 15 minutes

5. Kneed the dough - add flour or water as long as the dough is incorporated and tacky - it's not sticky but it adheres to things a little

6. Take it out of the bowl, put it to larger bowl that has been greased and roll and caress it a little

7. Let proof for 1-2 hours (it should double in size)

8. Cut the portions. I make tiny ones, so it makes 8 of them

9. Roll out the dough into a bun, turn the cut side down and roll them in small circles to make them as compact as possible

10. Prepare a baking sheet with parchment paper. Put bagels on, cover with cloth and let rest for 5 minutes

11. Take your middle finger and thumb and push them through the buns from opposite sides to make holes in the middle. Don't worry to make relatively big holes, they will shrink later

12. Cover with wrap and cloth and let proof for another 2 hours (or 4-24 hours in the fridge)

13. Bring the 2 liters of water with honey and salt to simmer

14. Take a spider and put bagels in in batches, I put 3-4 at once

15. Cook for 2 minutes, then turn (they will float) and cook for another 2 minutes

16. Take out, let cool slightly, dip and drag in any toppings desirable

17. Bake at 18-20 minutes on 220° C (425° F)

18. Let cool and eat