1 tablespoon of toasted sesame seeds for each bagel
In a deep bowl, add 450g whole wheat flour, yeast, honey, salt, olive oil, water, mix and knead. The remaining flour will be used to prevent the bagels from sticking to the counter while preparing them.
Cover the dough with a damp cloth and let it rest for 45-60 minutes depending on the ambient temperature.
Fold the yeasted dough a couple more times and shape it into a round shape with your hands.
Mix the boiled and well drained green lentils homogeneously into the dough. Sprinkle with flour as the lentils can soak the dough.
Divide the dough into 8 equal pieces.
These pieces are made in long strips about 50 cm wide and one finger wide. Since it is green lentils, you can sprinkle a little flour to make it easier to open, so you will not have difficulty opening it.
Thin the ends of the strips, fold them in half, make a spiral and join the ends together.
Mix molasses and water in a wide, flat bowl. Place roasted sesame seeds in another bowl.
Dip the bagels you have prepared first in the molasses mixture, then in the sesame seeds and place them on a baking tray covered with baking paper.
Bake in a preheated oven at 200 degrees for approximately 40-45 minutes until puffed and golden brown.
