Montreal-Style Bagels

Instructions:

1. In a large mixing bowl, beat the egg and then add the granulated sugar, extra-virgin olive oil, dark brown sugar, molasses and vinegar. Mix to combine.
2. Add the warm water and the yeast. Let rest for 10 minutes or until the yeast and sugar is dissolved.
3. Add only 1 cup of the flour and 1 teaspoon salt. Mix until flour is dissolved. Then add the remaining 4 1/8 cups of flour.
4. Stir manually until dough forms and no longer sticking to the bowl. Knead for 14 minutes. Dough should be smooth and elastic. If sticky, sprinkle a little more flour. If not stretchy, add a little more water and continue to knead.
5. Divide the dough into 12 equal portions.
6. Form each portion into a rope approximately 14 inches long. Grab the 2 rope ends and twist it around each other and massage it to blend in with the dough to form a circle.
7. Place on a parchment paper lined baking sheet and let the bagels rest for 30 minute.
8. Bring the water to a boil in a large pot and then add the honey. When the water is boiling again, add 3 bagels at a time and boil for 1 minute, flip them over and then boil for a further 1 minute. Remove from the pot and place on clean dish towel.
9. Preheat the oven to 425°F.
10. In a small shallow bowl, beat 1 egg.
11. In a small bowl, add the sesame seeds, garlic flakes, dried minced onions, poppy seeds and salt. Stir to combine.
12. Dip the bagel in the egg and then dip the bagel in the sesame seeds mixture tossing it to coat. Shake off any excess and place on the baking sheet. Continue with the remaining boiled bagels.
13. Bake in the preheated 425°F oven for 8 minutes. Take them out of the oven, flip them over and continue to bake for another 8 minutes.