bagels

   1 egg yolk
    1 tablespoon water
       poppy or sesame seeds or dried minced onions/garlic coarse (kosher) salt

In a large bowl, dissolve 1 tablespoon of granulated sugar into the lukewarm water.
Sprinkle the yeast on top and let it stand for 10 minutes or until it gets frothy.
Stir the tablespoon of beaten egg, canola oil and malt syrup into the yeast/water mixture.
Stir together 1 cup of the flour, 2 tablespoons of the sugar, and the kosher salt.
Slowly beat these dry ingredients into the yeast mixture. This should take about 2 minutes.
Use a wooden spoon to gradually mix the remaining flour in to the mixture resulting in a soft sticky dough.
On a lightly floured surface knead until the dough is smooth and stretchy. This should take 5-10 minutes.
Place the dough in a greased bowl, rotating the dough around the bowl so its outside is covered in the grease. Cover.
Allow the dough to rise for 1 to 1½ hours until the dough has doubled and you can poke your finger into it and leave a mark.
Preheat your oven to 400 F.
After rising, punch the dough down and knead it several times.
Divide the dough into 10 (8-12) pieces.
There are many methods for shaping a bagel. One is to make a ball and poke your thumb through the center. You work your thumb (on the inside of the bagel) and your index finger (on the outside) all the way around the bagel until it’s formed. I usually then plop the bagel onto a smooth surface and stick my finger in the center and twirl the dough around to stretch it out further. Another method is to roll the dough into a long pipe and then wrap it horizontally around your hand using your fist as well as your other hand to seal it into a ring.
Place your bagels apart on a floured and covered baking sheet. Let them rise for 15 minutes.
In the meantime, in a large pot, bring the water to a boil. Add the honey and stir. This is the poaching liquid.
Gently slide your bagels into the water a few at a time into the water over a medium heat for 1 minute on each side. This is to proof them, they should be noticeably bigger than when they went into the water.
Carefully remove the bagels onto parchment paper or a foil-lined greased baking sheet using a slotted spoon.
Stir together the egg yolk and water and quickly brush over the bagels as they come out of the poaching liquid.
Sprinkle with poppy or sesame seeds or dried minced onion or dried minced garlic or coarse salt or whatever combos you like!
Bake in the 400 degree oven for 20 to 25 minutes until the tops are golden brown and the bottoms sound hollow when tapped. Cool on a wire rack.