Homemade Whole Wheat Bagels

Pour 300 g of lukewarm water into a mixing bowl. Add all other ingredients except the salt and knead the dough thoroughly. The dough should have a rather firm consistency. If it's too dry, add about 10 g more water. After 5 minutes of kneading, add the salt and knead for another 5 minutes. Let the dough rise in a warm place, covered with a kitchen towel, for 1 hour.

Divide the dough into 8 equal pieces (approx. 100-110 g per piece). Shape each piece into a smooth ball. Take the first ball, flatten it slightly, and make a hole in the center with your finger or the handle of a wooden spoon. Enlarge the hole to a diameter of about 3-4 cm.

Place the bagels on a floured surface and let them rise again for 30 minutes under a cloth.