Mix the first five ingredients together.

Add the water.

Immediately start kneading. Knead for 10 minutes. The dough should be kind of stiff. You can add up to another ¼ cup of warm water to make sure everything incorporates but add in small increments up to ¼ cup.

Roll the dough into a giant log.

Slice the log into 6-8 equal parts. Roll each of the “dough slices” into balls and let them just sit there for about 15 minutes in a warm place.Preheat your oven to 425 degrees.

Now, take each of your balls and roll them into snakes. You should have 8 little snakes. Roll the snakes around your fist and then squeeze the ends together to make sure they are attached to form the bagels.

Now just let them sit and rise for 20 minutes.

While you’re waiting, boil a pot of water and prepare your baking sheet.

After 20 minutes your bagels will look bigger and kinda puffy. Put as many as you can in your pot at one time but don’t crowd them. Boil for 1 minute and then flip them over and boil for another minute.

Remove them from the water and allow them to dry for a minute and then put them on your prepared greased baking sheet. Do this with all the bagels.

Bake in the oven for ten minutes. Take your pan out of the oven at 10 minutes, and flip all the bagels over. Then put them back in the oven for another ten minutes. Remove from the oven and allow to cool for about ten minutes and then eat ‘em with some yummy Mimosa Cream Cheese Spread (or whatever you want to eat them with!)