Spelt bagels with multigrain topping

Preheat the oven to 200°.

Put the flour, sugar, yeast, and salt in a mixing bowl and stir well.

Pour the olive oil into the water and add it to the flour.

Knead the mixture for 5 minutes and let it rise for about an hour.

Meanwhile, put a large pot of water on the stove and keep it just below boiling point.

Lightly flour your work surface and turn the dough out onto it.

Sprinkle the dough with some flour and shape it into a rectangle.

Divide into 8 pieces.

Use some extra flour to form them into balls.

Press your index finger into the flour, press a hole in the center of the dough, and rotate the dough around your finger until you get a larger circle (this only works if the dough is not sticky).

Sprinkle plenty of flour on your baking paper. Place the bagel upside down on the baking sheet.

Place the bagel in the hot water. When it rises, turn it over and let it cook for another minute. Scoop it out of the water, pat the bottom dry on a towel, and place it on a baking sheet lined with parchment paper.

Now is the time to sprinkle the seeds and kernels onto the wet dough.

Repeat this with the other bagels.

Bake the bagels for 18 to 20 minutes, until they are nicely browned and sound hollow when you gently tap the bottom.

Let them cool on a wire rack. Top to your heart's content.