1 1/4 cups of water
4 1/2 cups of flour
3 tablespoons of sugar
1 teaspoon of salt
2 tablespoons of oil
1 tablespoon of yeast
2 tablespoon of honey (optional)
2 tablespoons poppy seeds
1 tablespoons sesame seed
1 tablespoon dried minced garlic
1 tablespoon dried minced onion
2 teaspoons coarse salt
Adding honey to the boiling water gives the bagels a hint of sweetness.
You can mix the topping on a plate and place the bagels on top.
I prefer to sprinkle each topping on the bagel.
If you use the plate method, I suggest doing the salt separate. In past experiences some bagels get too much salt and others not enough.
Combine water, flour sugar salt, oil and yeast together and mix until combined.
Flip out onto a lightly floured surface and knead until smooth about 15 minutes.
Place dough into a lightly oiled bowl and cover and let rise for about 2 hours or until doubled in size.
Lightly flour your work surface and turn dough out onto the surface.
Cut your dough into 6 even pieces.
Roll into and ball and let sit for minutes.
Poke a hole with your finger in the middle and lightly stretch into your transitional bagel shape.
Let sit for 15 minutes, in the meantime, preheat your oven to 425 degrees.
Place a large pot on the stove and bring about 4 quarts of water to a boil with honey.
Put about 2 bagels into the pot of water for about 1 minute on each side and remove with a slotted spoon and sprinkle with your toppings and place on a cookie sheet lined with parchment paper.
Bake for about 15 to 20 minutes or until slightly browned.