Hi Roland, it depends on whether or not you're getting the texture and rise you want with that amount of boiling time. This tends to result in a chewier bagel (both in the crust and the interior texture) If you'd like a thinner crust and puffier, slightly airier bagel, less boiling time might be warranted. I would suggest sprinkling the seeds on top of your bagels rather than dipping them, if you'd like less seeds. You might need to gently pat the surface of the bagel to get the seeds to adhere better when you use this method. 

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