A bagel is recognizable for its unique texture—crispy and nicely baked on the outside, while soft and elastic on the inside, with a mild, almost subtle sweetness in the dough. Thanks to its practical shape and the possibility of various toppings and fillings, it is often chosen for breakfast or a quick meal. It is popular worldwide because it easily adapts to different tastes, whether served savory or sweet.
Activate the yeast with a little lukewarm water and sugar. In a large bowl, add the flour, salt, and activated yeast, then gradually add water while kneading the dough. Add more water or flour as needed until you get a smooth and elastic dough that pulls away from the bowl. Lightly oil the dough and the inside of the bowl, cover, and let it rise for 1 hour.
Knead the dough again and divide it into 8 to 10 equal-sized balls. Shape each ball with your hands until smooth and even, then lightly flour your thumbs and press a hole in the center to form a bagel shape. Bring water to a boil in a large pot and add a pinch of baking soda. Boil each bagel for about 1 minute on each side, until it floats to the surface.
Transfer the boiled bagels to a baking tray lined with parchment paper, brush with beaten egg, and sprinkle with Omega mix seeds. Bake in an oven preheated to 220 °C (428 °F) for about 18–20 minutes, until golden brown.
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