4 cups unbleached all purpose flour
1 1/2 tsps. salt
2 1/2 tsps. active dry yeast
1 tbsp. sugar
1 tbsp. vegetable oil
1 1/2 cups hot water
1/2 tsp. garlic powder
2 tsps. poppy seeds
2 tsps. sesame seeds
1 tsp. poppy seeds
1 tsp. sesame seeds
canola oil spray
Yields: 12-14 bagels
Step 1: Mix flour, salt, sugar and yeast with the dough hook attachment for 1 minute. Then add in the water and vegetable oil slowly on a medium speed (this should be a soft dough yet not stick to the sides, if the dough is to dry add 1 tbsp. hot water at a time until it pulls away from the sides). Then once the dough comes together add in the garlic powder, poppy seeds and sesame seeds. Run on medium speed for 30 seconds.
Step 2: Lay out a piece of parchment paper on your counter (best tip, no messy counter top to deal with), pull out golf ball size pieces of dough, roll in your hands and place a few inches apart. Let rest for 90 minutes (this is very important step, if you skip the bagels will fail on the next step).
Step 3: Pre-heat your oven to 425 degrees. Boil a wide pot of water. Set aside two paper towels on your countertop, stacked together. Take out a baking sheet, line with parchment paper and spray lightly with canola oil. While waiting for the water to boil put your finger into the center of each bagel, move around in circles a few times to make the opening. Boil 4 bagels at a time for 90 seconds, then flip in the water for another 90 seconds. Remove onto the paper towel to drain for a minute, then place on baking sheet.
Step 4: Bake for 13 minutes, then remove and lightly spray with canola oil and sprinkle with the topping (sesame & poppy seeds). Place back into the oven for 3-4 minutes until golden brown.
Step 5: Place onto a cooling rack and enjoy!