Bagel Dough

• In the bowl of a stand mixer fitted with a dough hook, mix together the warm water, brown sugar and yeast.  Let sit for 5 minutes.
• Mix in the garlic powder, italian herbs, salt and flour.  The dough will be shaggy, don't add any more water.  Begin kneading the dough on low.
• Knead the dough for 10-15 minutes or until it becomes smooth and passes the windowpane test.  Since the dough is a dry, stiff dough it may help to turn the dough out onto your work surface and knead the dough by hand.
• Once the dough is fully kneaded and passes the windowpane test, shape into a boule, lightly coat it with oil, cover with a damp cloth and let it bulk rise until doubled in size.  This may take 2 hours, longer if your kitchen is cold.
• Once double, deflate the dough and turn it out onto an un-floured work surface.  Divide into 8 equal portions.  Line and lightly grease a large baking sheet.
• Lightly cup your hand around the ball of dough and begin gently rolling it in a circular motion using the palm of your hand to build tension in the dough as you are shaping it. The ball of dough should be tight and smooth on the top. Place seam side down on a lined and greased baking sheet.
• Working with one piece of dough at a time, take your thumb and press a hole through the middle of the dough. Then pick up the dough and gently stretch the hole to about 2 inches in diameter.
• Place back onto the lined and greased baking sheet, cover with a damp towel or plastic wrap.
• If you decide to refrigerate your bagels before baking them do so now.  Refrigerate up to 24 hours.  Once you are ready to cook them pull them out of the refrigerator, place one bagel in a bowl of water, if the bagel floats continue on with the recipe.  If the bagel does not float, let them proof until one floats.  
• Allow the bagels to proof for 30 minutes or until puffy.  Once the bagels are proofed, preheat an oven to 425° F.
• In a large pot add in the 3 quarts of water, brown sugar and baking soda.  Mix well.  Bring to a boil.  In a small bowl mix together the egg and water to make an eggwash.
• Drop 3 bagels into the boiling water, let each one boil for 30 seconds to 1 minute, flip and boil for another 30 seconds to 1 minute.  Remove from the water and place back onto the greased and lined baking sheet.  Continue until all bagels have been boiled.

   
• In a small bowl combine the topping ingredients.
• Dip the top of each bagel in the egg wash and sprinkle with toppings.

  Place in the oven and bake for 20 minutes.  Enjoy!