• Mix all the ingredients in a bowl.
• Plop the dough onto the counter and knead for about 10 minutes or until the dough is uniform and smooth.
• Cut the dough into 8 equal size balls and let rest for 10 to 20 minutes.
• Preheat oven to 425 degrees.
• Take each of the dough balls and using two hands, roll it into a little snake on the counter. When the snake is longer than the width of your two hands, wrap it around your dominant rolling hand. The dough rope should be wrapped so the overlapping ends are together at your palm, near the start of your fingers. Now take the two overlapping ends and use your palm to squish/roll these two ends together. Once the dough is fused, you should have a perfectly circular bagel.
• Let your bagels rest on the counter for 20 minutes, and meanwhile, bring a pot of water to boil, and grease a large baking sheet tray lightly. You can just rub a splash of vegetable oil and rub it around.
• After the 20 minutes wait, the bagels will start to look puffy. Add them as many as you can without crowding them to the boiling water. Boil for about a minute; then turn them over and boil for another minute.
• Place on baking sheet and bake for 10 minutes on one side, flip, and bake 10 minutes on the other side.
• You can add any topping you like to these. Just place bagels on plate of seeds, onions, etc after boiling.