Here's my current recipe that makes a dozen small bagels. An older version of this recipe is posted in its own thread but with larger quantities to make 18 bagels. After the larger batch of dough broke my mixer I cut the recipe down to a dozen.
You can leave out the onion flakes and powder if you want them plain.
PS: There are lots of recipes online if you prefer.
465 Gr Warm Tap Water
1 Pkg Active Dry Yeast
1 Tb Sugar
735 Gr Bread Flour
2 tsp Kosher Salt
¼ C Toasted Onion Flakes
1½ tsp Onion Powder
1 tsp Oil
1 Tb Sugar
Combine the water, yeast, and the sugar in the bowl of a stand mixer fitted with a dough hook (coat the top part of the hook with oil). Stir and let stand until foamy, about 10 minutes depending on room temperature.
Separately combine the flour, salt, onion flakes and onion powder. Turn the mixer on to the lowest speed and gradually add the dry ingredients to the mixer bowl. Mix until the dough comes together. Continue mixing for 10 minutes at speed setting 2 until a stiff dough is formed.
Remove the dough from the bowl and oil the bowl. Place the dough back in the bowl, turning the dough to coat it completely with oil. Place plastic wrap directly onto the dough surface and let it rise in a warm spot until doubled in size.
Preheat the oven to 400º F.
Bring 4 quarts of water and 1 tablespoon of sugar to boiling in the widest pan available (5½-qt. sauté pan). Line two half sheet pans with parchment paper.
Remove the dough from the bowl and knead briefly by hand to deflate it. Using a scale and a calculator, remove 1/12th of the dough from the bowl and form it into a smooth ball then poke your finger through the center of a ball and twirl it around your finger to enlarge it to a 3½-4 inch diameter. Repeat for all the dough. Place the shaped bagels on a floured surface and cover with a towel. Allow it to rest and rise.
Place bagels top down into the boiling water 3 at a time and boil for 1 minute, flipping them over after 30 seconds. Remove the boiled bagels to the baking sheet. Repeat until the pans are filled with six bagels each.
Place the pans in the oven and bake for 30-35 minutes or until medium golden brown. Move the pans around from shelf to shelf and turn them front to back during the baking time to ensure even baking.
Cool completely before wrapping for storage.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan