In a mixing bowl, mix all the ingredients for the main dough except salt and butter.

Cover with plastic wrap and refrigerate for 1 hour.

Add the salt and butter, knead and well combine them with the dough.

Refrigerate for another hour.

Divide the relaxed dough into 10 portions (60-65g each for small bagels) or 7 portions (90g each for regular bagels).

Shape each portion into a ball.

Cover with plastic wrap to keep moist and let rest for 30 minutes.

Dust with flour to prevent sticking, then roll out with a rolling pin and shape into a bagel.

Place the shaped bagels on a baking tray lined with parchment paper.

Cover with plastic wrap to keep moist, and let proof for 1.5 hours or until 1.5 times larger.

Refrigerate for 12 hours for cold fermentation.

Prepare a pot of water with added brown or white sugar.

Bring to a gentle boil over high heat, then keep it at almost simmering with low heat.

Place the dough into the hot water, blanch each side for 15–30 seconds.

Remove and place on a baking tray.

Coat the bottom of each bagel with poppy seeds.

Add a small piece of cold butter in the center of each bagel.

Bake in a preheated oven at 200°C for 15 minutes.

Then switch to fan mode for another 3 minutes to create a better crust.