Place all the dry ingredients in the mixer fitted with the dough hook. Mix for a few seconds, then add the water and tempered honey. Knead for about 10 minutes, until the dough pulls away from the sides of the bowl. Cover the bowl with a cloth and let the dough rest for 1 hour at room temperature. The dough should double in volume. Mix quickly again and let rest 10 min. Move the dough to the lightly floured work surface and flatten it slightly. Cut it into 12 equal parts and form into balls. Place a finger in the center of a ball of dough, press to form a hole, then quickly turn the finger to enlarge the circle.
Repeat to create the 12 bagels, place them on a large sheet of baking paper. Let them rest at room temperature for 30 min. Preheat the oven to 200°C.
Bring a large volume of water to a boil. Dip the bagels in it, one by one, for 30 seconds each time, then scoop them out with a skimmer and place them on a baking tray lined with baking paper.
Sprinkle them with the spice mixture. Bake at 180°C for 22 minutes. Leave them on a wire rack until completely cooled.

Side

• Salad Avocado
• Fried eggs
• Edible plants

Spread the tomato/peppers sauce in a thin layer on the half bagel. Place on top thin slices of avocado, green salad and basil. Place a fried egg on top and close with the other half bagel.