Add the 4 cups bread flour (about 500 grams), 1 1/2 tablespoons sugar (about 20 grams), 1 1/2 teaspoons salt (about 8 grams), and 2 1/4 teaspoons active dry yeast (about 10 grams) or 1 ounce fresh yeast (about 28 grams) to a mixing bowl. Mix together.

Gradually add the 1 1/4 cups warm water (about 300 ml) while kneading. Start by adding half the water, then add the rest little by little as the dough forms. Begin mixing with a spatula, then knead with floured hands.

Knead until the dough is smooth, elastic, and no longer sticky. Shape it into a ball. Place in a floured bowl, cover with a towel, and let rise in a warm, draft-free spot until doubled in size, about 1 hour and 15 minutes.

If you have a stand mixer, you can use it to make the dough. Add all the ingredients and knead as you would for pizza or bread dough, then let it rise in a covered bowl as above.

Dust your work surface with flour, place the dough on it, and gently knead to remove air bubbles.

Divide the dough into 8 equal pieces. Shape each piece into a ball, then use your finger to poke a hole in the center of each ball. Make the hole wide, as it will shrink during baking.

Preheat your oven to 350°F (180°C), no convection, with heat from top and bottom.

Sprinkle with black sesame seeds, poppy seeds, and white sesame seeds, or any combination you like.

Bake in the preheated oven at 350°F (180°C), no convection, with heat from top and bottom, for 25 to 30 minutes or until golden brown.

Let cool on a wire rack. Fill the bagels as you like—sweet or savory. The classic is cream cheese with smoked salmon, but try them with salami spread or your favorite fillings. Enjoy!