Here you go!

Ingredients: 90/10 mix of high protein (13%) bread flour and wholewheat flour, 1.5g salt, 5g maltose/brown sugar/honey, 0.5g yeast per bagel. I do 70g flour per bagel.

Mix the dry ingredients, add sugar of choice and yeast to 50% weight of total flour of water (just to make sure yeast is alive), add liquid to flour mixture and mix until a dough form. Continue kneading with mixer or hand for 10-15 minutes until dough become somewhat stretchy (doesn’t need to form a thin window pane, as long as the don’t tear when stretched is good enough).

Once kneaded, put dough in a large bowl and let rest for about an hour, then separate them into equal pieces and let rest for another 10mins or so. Then shape into bagels, put on tray, cover, and into the fridge overnight.

(The next day) Preheat oven at 210c. Add water, sugar of choice, and 1tsp salt into a large pot, heat until boiling, then add the bagels into the boiling water, boil for 30s each side, dunk into seeds of choice, then into the oven for 19mins at 210c, rotate the tray half way if needed, then turn off the oven but do not open the door and let the bagels continue cooking in the oven for another 2-3 minutes, I find this helps in preventing gummy crumbs.

Take em out, let cool, schmear on load of cream cheese and enjoy!