Preheat oven 200 degrees. Line a large baking sheet with parchment & set aside.

Add to the bowl for a stand mixer all of the flour (including the expandex), water, yeast, sugar, oil, salt and baking powder. Mix on low then high for 1-2 minutes until a smooth thick dough forms.

Turn off the oven & open it a crack for 5 minutes.

Oil a medium or large glass bowl. Place the prepared dough into it & cover with ceran wrap. Place into the oven & set the timer for 45 minutes. Keeping the oven door open for about 5 minutes only then closing it.

After the 45 minutes remove the glass bowl from the oven. Turn the oven on to 400 degrees. Place a medium or large pot filled with water on the stove and turn the burner on to high to bring the water to a rapid boil.

Shape the bagels: Oil your work space (I do this using nonstick spray). & oil your hands. Dump the dough on top & cut it into 6 equal sized pieces. Work the dough into 6 smooth balls. Using an oiled finger to add the hole to the center. Place on the prepared baking sheet.

Place the prepared bagels on the parchment lined baking sheet. Once the water is rapidly boiling add the bagels 1-2 at a time to the pot & let them boil for 40-45 seconds. Place them back on the parchment lined baking sheet. Brush with egg wash or vegan egg wash. Sprinkle with bagel seasoning (optional). Place into the preheated oven & bake 22-24 minutes until golden brown & firm to touch.

Store at room temperature in a sealed container once cool or freeze for another day. Warm up or toast to soften them.