Combine all ingredients in the bowl of a stand mixer fitted with the dough hook

Mix on recommended setting until dough is smooth, approximately 10 minutes. Alternately, mix together ingredients in a bowl with a wooden spoon then turn onto work surface and knead for 10 minutes until the dough is smooth

Try to resist adding more water to the dough, bagel dough should be on the stiffer side

Cover with a damp kitchen towel and let rise in a warm place for about an hour

After an hour has passed, remove dough from bowl, press down gently to deflate, divide into six equal portions (I use my scale for accuracy but you can eyeball it)

Tint each portion of dough

Roll each tinted portion into a rope then put together the ropes and roll into a log

Cut into six equal portions and cover with damp paper towel and let rest 5 to 10 minutes to give the dough a chance to rest

Roll each portion into a rope then shape each rope into a bagel shape by overlapping and pressing to seal the ends

Once the bagels are formed, let rest covered with damp paper towel for 20 to 30 minutes. Preheat oven to 425F

When about 10 minutes remain in the bagel resting time, bring a large pot of water to boil

Boil the bagels a few at a time for about a minute flipping halfway through. Remove from pot and space evenly on a parchment lined tray

Bake for 15 to 20 minutes flipping over at the 10 minute mark

When done, remove from oven and let cool on a wire rack

Enjoy!