Everything but the Bagel Sesame seasoning blend from Trade Joe’s
or make your own seasoning, mix together
plain sesame seeds
black sesame seeds
dried minced garlic
dried minced onion
Pour water into a large bowl or measuring cup, sprinkle yeast into the water and allow to dissolve, stir to mix completely. Add brown rice syrup and stir, set aside for 10 -15 minutes and allow yeast to proof.
Place flour and salt into bowl of food processor, with machine running, pour water through the feed tube. Process until dough forms a ball and slightly sticky, If dough is too wet, add a tablespoon or two of flour. If too dry, add water one tablespoon of water at a time.
Turn dough onto a lightly floured surface and knead for a minute or two by hand. Dough should be smooth, tough and very elastic.
Brush some oil in a large bowl, place dough into bowl, cover loosely with a damp towel. Allow dough to rise for about 2 hours, at room temperature, or until dough has doubled in bulk.
Deflate dough and allow to rest on a lightly floured surface, covered for 10 minutes.
Cut dough into 8 or 12 pieces, depending on how large or small you like your bagels.
Press your finger through the center of each ball to make a hole. Rotate bagel around your finger in a circular motion, making a hole about 2 inches.
Place shaped bagels back on lightly floured surface and cover with damp towel, allow to rise 30 minutes.
Bring a large pot of water to a boil and preheat the oven to 400. Pour the everything toppings into a shallow bowl and set aside. Lightly grease a baking sheet and set aside for later.
Drop the bagels one at a time into the boiling water, making sure not to crowd, I boiled 3 at a time. Boil 1 minute at a time on each side, remove from water with a slotted spoon, drain briefly, dip top of bagels into topping, place on a lightly greased rack to drain.
Place bagels on prepared baking sheet, bake 20 to 25 minutes, or until bagels are browned.