Add flour and water to dry yeast. Stir the ingredients with a spoon until they connect. Cover the bowl with cling film and leave it in a warm place for 2 hours.
Place the dough in a bowl, add 1.5 g of dry yeast to it and stir. Then add 382 g of flour, salt and honey. Stir with a mixer until the mixture is combined. Knead the dough adding the remaining flour. The dough should be kneaded well, 8 – 10 minutes. If the dough stretches nicely under your fingers and does not crack, it is done. If the dough cracks, continue kneading it until it is elastic enough.
Separate the dough into 12 pieces weighing 128 g. Shape each piece with your hands into a ball. Cover the dough balls with a kitchen cloth and leave for 20 minutes in a warm place. Prepare the baking tray on which you put the baking paper and spray it with cooking oil spray. Then take one ball of dough, form a hole in the middle with your fingers and place on a baking sheet. Repeat until all the bagels are formed. Leave a gap between each bagel so that they do not stick during fermentation. It is recommended to use three sheets (four standard bagels each). Grease the surface of the bagel with a small amount of oil and cover the baking tray with cling film. Leave the bagels overnight in the refrigerator (at least 12 hours), where they can be kept for up to 2 days.
Preheat the oven to 250 degrees and prepare the baking tray on which you put the baking paper. Lightly flour the paper. It is recommended to use three sheets, as for shaping.
Pour water into a pot, bring to a boil and then reduce the amount. Put the bagels in the water. If the bagels float, they're ready to cook. Cook them for about 30 seconds on each side. Transfer the cooked bagels onto a baking tray and sprinkle with seeds. Bake them for 14 – 15 minutes. The first 7 minutes at 210° C, and then at 180° C.