Add 1 1/4 cups warm water (about 105–115°F) and 1 tbsp vegetable oil to the dry ingredients. If using a stand mixer, fit with the dough hook and mix on low until the flour hydrates (about 2 minutes). If mixing by hand, stir with a wooden spoon until a rough dough forms.

Knead

Knead the dough on medium speed in the mixer for 6–8 minutes until smooth and slightly tacky but not sticky. If dough feels too dry, add up to 1/4 cup lukewarm water a tablespoon at a time; if too sticky, add a tablespoon of flour at a time. By hand, turn onto a lightly floured surface and knead 8–10 minutes.

First rise

Lightly oil a clean bowl with a little vegetable oil. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Shape & Proof

Divide dough

Turn dough out onto a lightly floured surface and divide into 8 equal pieces (about 120–130 g each). Lightly cup each piece and let rest for 5 minutes to relax the gluten.

Shape bagels

Roll each piece into a tight ball, then either poke a hole through the center with your thumb and stretch to form a 1.5–2 inch hole, or roll each piece into a 8–9 inch rope and join the ends, pinching to seal. Place shaped bagels on a parchment-lined baking sheet, leaving 1–2 inches between them.

Final proof

Cover loosely with a damp towel or lightly greased plastic wrap and let rise 20–30 minutes until slightly puffy but not doubled.

Boil bath

Preheat oven

Preheat oven to 425°F (220°C). Position racks so bagels will be in the middle of the oven.

Prepare boil

In a wide shallow pot, bring 8 cups water to a gentle boil. Stir in 3 tbsp baking soda and 1 tbsp honey (or barley malt syrup). Reduce heat to maintain a simmer; you want gentle bubbling, not a rolling boil.

Boil bagels

Carefully lower 2–3 bagels into the simmering bath using a slotted spoon. Boil 45 seconds on the first side, then flip and boil 30–45 seconds on the second side. Longer boil yields chewier crust; adjust to preference. Remove with a slotted spoon, letting excess water drain, and place back on the parchment-lined baking sheet.

Finish & Bake

Prepare everything seasoning

In a small bowl combine 2 tbsp toasted sesame seeds, 1 tbsp poppy seeds, 1 tbsp dried minced onion, 1 tsp dried minced garlic, and 1 tsp coarse salt. Stir gently to mix.

Egg wash

Whisk 1 egg with 1 tbsp cold water in a small bowl to make an egg wash.

Top bagels

Brush the top and sides of each boiled bagel with the egg wash, then generously sprinkle the everything seasoning over the tops, pressing lightly so it adheres. Repeat for remaining bagels.

Bake

Bake in the preheated 425°F oven for 18–22 minutes, rotating the pan halfway through baking, until the bagels are deep golden brown and sound hollow when tapped on the bottom.

Cool

Transfer baked bagels to a wire rack and let cool for at least 20 minutes before slicing to allow the crumb to set.