Rye everything bagels

🥯 Everything Bagel (Overnight + Air Fry)
Dough
250g bread flour
50g rye flour
175g water
4g salt
3g instant yeast
10g sugar (optional)

Before baking:
10g egg white wash (1:1eggwhite and water)

1. Mix
Mix everything on the dough list into a slightly firm dough
Knead until smooth (8–10 min by hand or ~6 min mixer)

2. Bulk Fermentation
Cover and rest at room temp: 1–1.5 hours (slightly puffy, not doubled) proof overnight

3. Shape
Divide into 6 pieces
Roll into tight balls, rest 15 min
Poke hole and stretch into bagel shape, or use traditional shaping technique)

4. Proofing
Cover, till becoming 1.5 times bigger

5. Boil (preheat air fryer to 365)
Bring water to simmer + add a little sugar or honey
Boil bagels 12-15sec per side

6. Top
Brush with egg wash, sprinkle seasoning

7. Air Fry
Air fry 10–12 minutes
Flip halfway if needed for even color

Notes
Rye flour → slightly denser, less chewy than classic bagels
175g water → ~58% hydration (good for bagels, don’t increasthe lis