Eggs, slightly beaten for the egg wash to make the seasonings stick to the bagels before baking

Put the warm water in the Bosch or in a bowl, start adding all the ingredients (except for the eggs) and 2 cups flour, then add the other 1 1/2 to 2 cups flour. Mix in the Bosch or knead on the counter for 5-8 minutes.

Form dough into a ball and place in greased bowl, cover with plastic wrap and let rest for 10 minutes.

Divide the dough into 12 balls and pull your fingers through the center of the ball to make a "donut" like shape, or in our case, a bagel. Place the bagels on a greased pan or parchment paper and let rest 15-20 minutes uncovered.

Grab a pan that’s about 12 inches by 2-1/2 inches deep, fill it partially with water and bring the water to a rolling boil. This is when you add the additional 1 tablespoon of honey above in the water (it makes the bagels chewy). Put 4-6 bagels in the boiling water for seven minutes (yes minutes, this makes them puff up) turning the bagels ONCE during this time. When you bring them out to drain, it's at this point where you can brush the bagels with the beaten eggs and then top the bagels with crushed pumpkin seeds, granola, sesame seeds, onion, cinnamon, and sugar, etc. Anything that sounds yummy to you is fine to add!  Continue draining on a towel 1-2 minutes. I like my bagels plain so I didn't put anything on them.

Bake @ 375 degrees 22-27 minutes on a greased cookie sheet until the tops are golden brown. Some people in my family think the bagel's flavor is enhanced if you slice the bagel in half and then lightly toast them. We have been pretty adventurous with our toppings over the years. Cream cheese is super, but don't be shy about trying all sorts of fruits and vegetables too. Enjoy!