1 1/2 cup warm water
1 tbsp bread yeast
2 tsp sea salt
1/2 cup barley flakes
1/4 cup white chia seeds ground up
4 cups spelt flour
baking soda (approx 2 tbsp)
1. I use my kitchen aid mixer (dough hook) and do the following: add the salt, water, chia seeds, and barley to the bowl
2. add the spelt flour
3. add the yeast
4. put the bowl into the mixer
5. knead the dough for about 15 minutes (thank you Obsidian Betelgeuse)
6. divide the dough into 24 equal balls, and make those balls into bagel shapes. I did mine by weight,
7. rise the bagels uncovered for about 1 hour
8. preheat the oven to 345. Heat a big pot of boiling water, and boil the bagels for 2 minutes per side (you can probably do between 4 and 6 at a time, depending on the size of your pot)
9. drain the boiled bagels on a cooling rack before placing them on a baking sheet (lined with parchment or silicone is best)
10. bake for 26 minutes at 345, switching the positions of the trays halfway through
makes 24 bagels -- delicious while warm -- can be stored in an airtight container in the fridge once thoroughly cooled on a baking rack.
Now an important thing to mention is this:
The top side of the bagels will be dry and firm, while the underside will be soft and malleable after rising. For this reason, I like to pick the bagels up one by one, and put them top side down onto a slotted metal spatula to deposit into the water. This way the bagel won't get squished and compressed before boiling. I also like to make sure the original top side is up when baking the bagels after boiling, and if I put the top side down for the first side of boiling, the top side is naturally up after the 2nd side of boiling.
Also, it is possible to coat the bagel in seeds or sprinkles of some kind after boiling, when the seeds will stick to them because they are wet. You absolutely don't want to add these before boiling. ;)
I hope that made sense.