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Add all the ingredients into a stand mixer or large bowl & knead with the dough hook for 5 minutes or your hands for 10, the dough should be smooth & not sticking to the sides.
Cover with a damp kitchen towel & let rise at room temperature for 10-12 hours.
After the dough as risen punch it down & give it a few kneads.
Cut the dough into 6 pieces for large bagels or 16 for mini bagels & roll them into balls.
Flatten each piece into a rectangle & roll up into a log shape. Pinch the seam to seal the log, leaving one end opened.
Shape into a circle, laying the closed sealed end on top of the opened end & pinch shut.
Rest the shaped bagels on a baking sheet for 1- 2 hours or I until puffy.
Bring a large pot of water & 1 Tbsp. of baking soda to a rolling boil. Boil the bagels 2 minutes per side.
Brush the tops with an egg wash (1 egg & 1 tsp water mixed) & add toppings or leave plain.
Bake at 425 for 20-30 minutes or until golden brown.