Processing:
Mix time: well-developed, same time used for both doughs
Dough temperature: ~85°F
No fermentation time
No retardation time
Proofing temperature: 104°F
Proofing relative humidity: 75%
Proof time: 43 minutes for flaxseed bagels, 37 minutes for plain bagels
Boiling time: 30 sec. each side
Drying time: 5 minutes
Baking time: 13 minutes
Baking temperature: 425°F

Differences in flaxseed bagel compared to non-flaxseed bagel:
Flaxseed Bagels: 50% absorption for the flour + 50% absorption for the flax
(50 + (0.5*25) =62.5). Alternatively flaxseed can be substituted for flour and a straight 50% absorption used, resulting in a slightly higher level of flaxseed on a true basis
Shortening is omitted in flaxseed bagel
Non-flaxseed bagels were proofed for a shorter time than were flaxseed bagels

Flaxseed level of the dough based on a true or 100% basis was

Medium-Rich Formula from Baking and Snack Production Manual, 2002-2003