Homemade Bagels

Create delicious homemade bagels by combining water, flour, sugar, salt, vegetable oil, and yeast in a stand mixer bowl equipped with the dough hook attachment. Mix on low speed until the dough becomes well-developed and smooth, taking around 8 minutes to achieve this. To verify that the gluten has fully developed, separate a small piece of dough roughly the size of a walnut and test its elasticity by stretching it. If the dough tears immediately, it requires additional kneading; however, if it forms a thin, translucent 'windowpane' when stretched, the gluten has developed fully.

Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel for added moisture retention, and allow it to rise in a warm environment for 2 hours.

Once the dough has risen, punch it down and place it on a lightly floured work surface. Divide the dough into 6 equal pieces, or more if desired for smaller bagels. Shape each piece of dough into a long sausage-like shape, approximately 6 inches in length. Join the ends to form a circular bagel shape and repeat with the remaining dough, allowing it to rest for 15 minutes.

Preheat your oven to a high temperature of 475 degrees F (245 degrees C). Line a baking sheet with parchment paper for easy cleanup. Arrange small plates with various toppings, such as poppy seeds, sesame seeds, and onion flakes, next to the baking sheet.

Boil 4 quarts of water in a large pot until it reaches a rolling boil. Add honey, if desired, for an extra layer of flavor (see Editor's Note). Boil 3 bagels at a time, until they rise to the surface of the pot, taking around 1 minute per side. Remove the bagels with a slotted spoon and place them on the prepared baking sheet.

Dip the tops of the boiled bagels into the toppings and arrange them, seed-side up, on the baking sheet. Sprinkle with coarse salt, if desired, for added flavor.

Bake the bagels in the preheated oven until they begin to brown, taking around 15 to 20 minutes.