Adapted from Food Network
1 cup warm water (110°F)
1 packet (2 1/4 teaspoons) active dry yeast
1 1/2 tablespoons sugar
2 1/2 to 3 cups flour
1 teaspoon salt
12 cups water
1 tablespoon sugar
1 tablespoon brown sugar
1 egg, beaten
1 tablespoon poppy seeds
1 tablespoon dried caramelized onions
1. In a large bowl combined water, yeast, and sugar. Let stand until foamy, about 5 minutes. Gradually mix in 2 cups of flour and the salt.
2. Stir in additional flour, 1/2 cup at a time until dough forms. Turn out onto lightly floured surface and knead until no longer sticky, smooth, and elastic, about 5 minutes.
3. Place dough into oiled bowl, turning once to coat. Cover and let rise in a warm place until doubled in size, about 1 hour. (I put mine in the oven with just the oven light on).
4. Punch down dough and divide into 6 equal pieces, forming each piece into a ball. Press hole through center of the ball and gently stretch, making a hole about 1" wide. The hole will shrink when bagels rise. Place them onto a greased baking sheet and cover losely with plastic wrap and let rise, about 20-30 minutes.
5. Preheat oven to 400°F. Line a clean baking sheet with parchment paper.
6. In a large pot, bring water and sugars to a boil. Reduce heat to medium-low for a slower boiling water. In batches, add the bagels to the water and boil them for 30 seconds on each side (if you have a stop watch, nows the time to use it!). Remove bagels from water using a slotted spoon and place onto wire rack to drain.
7. Place bagels onto baking sheet and brush with eggwash and sprinkle with poppy seeds and or dried caramelized onions. Bake for 30-35 minutes until golden and hollow sounding when tapped on the bottom.
8. Let cool completely on a wire rack before serving!
Makes 6. Great toasted with cream cheese or butter and jam!