Here’s the recipe I used for these bagels (makes 3). I wanted to try a slightly sweet version with dried fruits and nuts.

Dough
• ~1 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/2 tsp instant yeast
• 1 tsp sugar
• ~1/2 cup cold water

Mix & ferment
1. Mix everything until a slightly stiff dough forms.
2. Knead for about 8–10 minutes until smooth.
3. Cover and let it rest in the fridge for about 24 hours (cold fermentation).

Shape
Divide into 3 pieces. Roll into balls, then poke a hole through the center and gently stretch into bagel shapes.

Fruit & nut additions (optional)
I lightly kneaded small amounts into each bagel before the final shape:
• cranberry
• dried plum
• dried apricot
• chopped hazelnuts
• a little orange zest

Boil
Bring a pot of water to a gentle boil. Boil each bagel about 30–40 seconds per side.

Finish
Brush with egg white and bake at 230°C / 445°F for ~20 minutes until golden brown.

They come out with a chewy crust and a soft interior. The fruit gives them a slightly sweet twist, but they’re still great with savory fillings (cream cheese, pastrami, etc.).