Mix the dry ingredients with a whisk in a large bowl. Mix the wet ingredients with a whisk in a second bowl and let sit for 2-3 minutes. Mix the Everything bagel seasoning together in a small bowl.
Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until combined. The batter will be pretty thick. Pour the boiling water into the batter and continue mixing with your spatula. You’ll notice the batter will absorb the wet ingredients the longer you mix. Once the batter is completely mixed, we’re ready to make the bagels.
Place some parchment paper over 1 or 2 baking trays depending on how big they are. We’ll be making 8 bagels.
Oil your hands carefully (it’s just easier, or else the batter tends to stick to your hands).
Separate the dough into 8 balls. Take a ball and roll it out between the palm of you hands until it forms a 15cm long log. Stick the two ends together so that it makes a circle. *if you want a Montreal-style bagel, just make sure to have at least a 3-4cm hole in the middle. Place the finished bagel on the parchment paper and repeat for the remaining 7.
Mix the egg yolk and water in a small bowl (this is the egg wash). Brush some of the egg wash over each bagel and then sprinkle some of the bagel seasoning over each bagel. The egg wash is totally optional, but it helps the spices stick to the dough.
Place the oven trays into the oven and bake for 23 minutes, or until golden brown. Take out, let cool or eat hot!
*These bagels can also be frozen, thawed and microwaved/toasted for a later date