Step 1

The night before you want to start working on your dough, prepare the biga. Simply mix together water, flour and a tiny pinch of yeast and give it a quick mix. You don't need to knead the dough, just simply bring it together. Cover with a lid or plastic wrap and leave in room temperature overnight.

Step 2

The morning after- In a stand mixer's bowl, add water, dates honey, the biga, yeast, bread flour, rye flour, cocoa powder, caraway seeds and salt.

Step 3

Set the stand mixer on the lowest speed and knead for 5 min. After 5 min, speed up the mixer one notch up and mix for another 7 min until you get a smooth elastic dough.

Step 4

Round the dough into a tight bowl and place in an oiled bowl, covered with a towel, until double in size.

Step 5

Once the dough has doubled in size, divide into 90-100 gr pieces.

Step 6

Round each piece into a tight ball, and set aside, covered with a towel, for about 15 min.

Step 7

Shaping the bagels- Flip the dough ball upside down, flatten it to a disc shape, roll it on itself then open to a strand.

Step 8

Wrap the strand around the palm of your hand, pinch to close the edges together, and roll on the working surface to seal it properly.

Step 9

Set on a lightly oiled tray, covered with a plastic wrap and place in the fridge for at least 2 hours. You can keep it in the fridge for up to 24 hours until the moment you wanna bake.

Step 10

Once you want to bake, preheat the oven to 425F or 220C and bring water to boil in a big pot.

Step 11

To the boiling water, add the dates honey and the baking soda.

Step 12

Transfer the cold bagels gently from the baking try to the boiling water. Boil 2-3 bagels at a time, 1-2 min on each side.

Step 13

Transfer the boiled bagels to a baking tray with a parchment paper and bake for 20-25 min or until the interior reaches a temperature of 190F or 90C.

Step 14

Let it cool for 5 min, then you can cut it open and fill up with all the goodies.

Step 15

YASSS!