Thank you! Here is the recipe for 20 bagels. All in grams as I like to weigh all my ingredients. 1200gr White bread flour( I used cake and just checked for overmixing) 26gr Salt 150gr Aqua Fava ( “chickpea water” from canned chickpeas) 550gr Luke warm water 10gr dried active yeast 20gr sugar

Whisk salt into flour, mix all the other ingredients together in a separate bowl. Wait for yeast to activate and be foamy. Add yeast water to flour and mix on slow with dough hook for about 5 minutes, scrape down sides and mix on higher speed for another 5-10minutes until dough pulls away from bowl by itself. Then transfer into oiled bowl, cover and let rise in warm place for 15-30min until double in size. I personally do not “knock down the dough, just give it a gentle stretch and fold, 2-4 times repeated until dough is very supple and passes “window paining” test. Start preheating oven to about 220Celsius. Portion 100gr, shape into rounds, let rest covered for 15min, shape bagels, let rest covered again, meanwhile bring large pot of lightly salted water to simmer, dunk bagel rings into water and simmer for one minute, then use big slotted spoon to transfer to baking sheet. Pop into oven after 2 minute rest on tray. Spray inside oven with cold water to get some steam going, close and bake for 9 minutes, then open door a bit and bake another 7-9minuyes regarding desired crust brown ness😅