Switch to a soaking wet hand and continue mixing the dough by squeezing and folding until well combined.
Autolyse the dough by covering and resting it for 15 minutes
Transfer the dough to a work surface and knead for 10-12 minutes until smooth and elastic
Place the kneaded dough into a bowl, cover with a lid, and let it bulk ferment at room temperature for 1 hour
Cut the dough into 12 pieces, each weighing approximately 120g.
Shape each piece by pressing it out into a rectangle, then, starting with the edge furthest from you, roll the dough onto itself, pressing into the work surface with each roll until you have a cigar shape
Wrap the dough log around your fingers, overlapping by about 8cm, and squeeze firmly to seal each end together.
With the dough still wrapped around your hand, roll it back and forth on the seam side to fully integrate and shape it into a bagel.
Place the shaped bagels onto two parchment-lined sheet tray lightly sprayed with pan spray, then cover with plastic wrap or half sheet tray covers.
Move the trays to the refrigerator and cold ferment for at least 4 hours, preferably 24 hours.
Preheat your oven to 245°C (475°F) and soak
Bring to a boil in a large pot and add .
Cut the parchment around each bagel to make handling easier.
Carefully drop 3 bagels into the boiling water, top side down, and boil for 30 seconds, then flip and boil for another 30 seconds on the other side.
Transfer the boiled bagels to a baking sheet, bottom side down, then repeat in batches of 3 for the remaining bagels.
Place the boiled bagels onto the soaked bagel boards, top side down, and bake for 5 minutes
Flip the bagels so the top side is up and continue baking for 12-15 minutes until golden brown and blistered.
Remove the bagels from the oven and transfer to a wire rack to cool.
Combine , , , , and in a bowl and mix well.
In a stand mixer, whip , and for 2 minutes until smooth and spreadable.
