How To Make New York Style Bagels

Bagels:

1. Warm the water to about 90℉ (32℃). Stir in the yeast and sugar to combine and let rest for 10 minutes, or until the yeast is puffed and foaming on top. 
2. In a large bowl mix together the flour and salt. 
3. Stir the yeast mixture one more time to incorporate everything and then pour that mixture into the flour. Use your hand to mix everything together until a shaggy dough forms. 
4. Turn the dough out onto a clean work surface, making sure to remove any bits of flour that haven’t been incorporated yet. Knead the dough by pulling it towards you with your palm, letting it fold over itself and then pushing it away from you against the work surface with your palm. Repeat this action for 10 minutes or until the dough becomes smooth and silky. 
5. After keading, fold the sides of the dough underneath itself and form it into a ball. Place the ball on the work surface, seam side down, and turn the dough in a circular motion between your palms, keeping constant contact with the work surface, until the dough becomes a taut ball. 
6. Lightly grease a large bowl with oil, add the dough, turning it to coat in the oil, and cover with a damp towel. Let rise at room temperature for 1 hour or until doubled in size.
7. Once the dough has doubled in size, punch the dough down in the center to deflate.
8. Turn the dough out onto a lightly floured work surface and use a bench scraper to divide it into 8 equal pieces. It's easiest to do this by dividing the dough in half. Then take the first half and divide that in half and then divide those two pieces in half. Now you have 4 equal pieces. Repeat this with the second piece of dough to get 8 total.  
9. Take one piece of dough and fold all the corners of the dough up over itself to meet in the center. Turn the dough over, seam side down, onto a clean work surface and cup the dough with your palm. Keeping constant contact with the work surface, move your hand and the dough in a circular motion to create a taut ball. Set aside and repeat this shaping with the remainder of the doughs. 
10. Lightly flour a baking sheet and evenly place the dough balls on it. Cover with a damp towel and let rest at room temperature for 10 minutes. 
11. In a small bowl evenly combine the onion flakes, garlic flakes, sesame seeds, poppy seeds and sea salt. Set aside. 
12. Working with one dough ball at a time, make the bagel hole. To do this, lightly flour your thumb and index finger and then lift one dough ball off the baking sheet. Lightly put your thumb on the top center of the dough and your index finger on the bottom center of the dough. Press or pinch your two fingers together to create the center hole. Remove your thumb and place your other index through the opening. Turn the dough around your fingers, stretching and pulling the dough lightly to create a slightly larger hole that is about 1” (2.5cm) in diameter. Repeat this process with the rest of the doughs, leaving the bagels on a lightly floured baking sheet while you are not working with them. 
13. Preheat your oven to 425℉ (218℃).
14. Bring a large pot of water to a boil and then reduce to a gentle simmer.
15. Lightly grease two baking sheets with oil. Set them next to the boiling water. 
16. Using a spyder or small strainer, gently drop the bagels in, one at a time, to the water. You will need to do this in batches; only add a single layer of bagels to the water, making sure to leave some extra room for the bagels to expand as they boil. Gently boil the bagels for 1-2 minutes per side. Drain the bagels of excess water as you remove them and then place on the greased baking sheets, 4 per baking sheet. Repeat with the remaining bagels. 
17. Brush the tops of the bagels with the egg wash and sprinkle the everything bagel seasoning over the top.
18. Bake the bagels in the preheated oven for 20 minutes or until the bagels are golden brown and cooked through. Remove from the oven and let cool slightly before cutting.
19. Top with your favorite toppings and serve.