خبز البيغل

Add all the ingredients to a large mixing bowl and mix well until fully combined.

Knead the mixture using very cold water until a very smooth and highly elastic dough forms

kneading for at least 10–12 minutes, and the dough must pass the windowpane test, meaning that when a piece of dough is stretched by hand, it does not tear easily.

Divide the dough into medium-sized portions, with each piece weighing between 110 and 120 grams.

Cover the dough pieces and let them rest for 30 minutes before shaping.

Shape each piece of dough into the traditional bagel form.

Cover the bagels and let them rest for about one hour until they slightly puff up, without the need for the dough to double in size.

Boil the bagels briefly for less than one minute in boiling water with the addition of baking soda, then transfer them directly to a baking tray lined with parchment paper.

Bake the bagels in a preheated oven at 180°C for 15–20 minutes, until they develop a golden color.