Instructions

1. In your stand mixer, add 1 1/4 cups water, bread flour, sugar, 1 teaspoon salt, Canola oil, and yeast. Using the dough hook, mix at low speed for about 8 minutes. To test to see if the gluten is fully developed, cut off a piece a little smaller than a golf ball and it should be able to be stretched to form a transparent, "windowpane."
2. Lightly oil a large mixing bowl, cover it and allow it to rise for 2 hours.
3. When it's done rising, punch the dough down. Turn it out onto a lightly floured surface. Using a dough scraper, cut the dough into 6 equal pieces (you can make smaller bagels if you cut it into more pieces). You can use a kitchen scale if you want to make sure to be precise about each piece is equal in size. Roll them into 6-inches "hot dog" shapes. Form a circle by connecting the ends. Repeat with all the pieces. Allow the bagels to rest for 15-20 minutes.
4. Preheat your oven for 475°F (245°C), line a rimmed baking sheet with a silicone baking mat or parchment paper. Add everything bagel seasoning, and any other toppings (like poppy seeds, salt, garlic flakes, sesame seeds, etc.). Place a wire rack in a rimmed baking sheet, set it aside.
5. Bring water (about 4 quarts) to a boil in a large pot on the stovetop. You can add the honey to the water. Boil the bagels, no more than 3 at a time so they don't overcrowd. It should take about 1 minute for them to rise to the surface. Using tongs or a slotted spoon, take them out when they rise to the surface and place them on a wire cooling rack over a rimmed baking sheet.
6. If you want toppings, dip the bagels into the desired toppings. Bake the bagels on a silicone or parchment-lined rimmed baking sheet. Bake the bagels for 15-20 minutes or until the bagels are starting to brown.