Combine the sesame seeds, poppy seeds, onion, garlic, and flaky salt in a small bowl and toss to combine.

In a medium sized bowl, add your water then whisk in the yeast and barley malt syrup until dissolved.

In a separate large bowl, whisk your bread flour and fine sea salt until combined.

Pour the wet into the dry and mix together with your hand until you get a rough but cohesive dough, with no dry bits remaining.

If it is too dry, add 1 tablespoon of water, knead, and repeat as necessary until it comes together as a uniform dough.

Turn out onto a counter and knead for 3-5 minutes or until the dough is completely smooth and passes the windowpane test.

Return the dough to a greased bowl, cover with plastic wrap, and let rest for 30-45 minutes at room temperature.

Divide the dough into 8 pieces, each weighing about 128g each.

Spray a baking sheet with cooking spray and then evenly sprinkle with a thin coating of fine cornmeal.

Shape each piece of dough into a bagel using one of the three shaping techniques.

Cover the shaped bagels with a damp towel or plastic wrap and let them rest for 10-15 minutes.

Press a hole in the center of the ball using your thumb and index finger, then stretch the hole while rotating the bagel.

Place the shaped bagels on the prepared baking sheet.

Lightly spray the tops of the bagels with cooking spray and then cover the baking sheet tightly with greased plastic wrap.

Leave out at room temperature for 5-10 minutes to kickstart the fermentation process, then place in the refrigerator to proof overnight.

Preheat the oven to 450°F (230°C) and line two baking sheets with parchment paper sprayed with cooking spray.

To a pot, add the water, salt, barley malt syrup, and optionally lye, whisk until combined, and bring to a boil.

Gently lay in the bagels top-side down to the water, working in batches to avoid overcrowding.

Boil for 30 seconds, flip, and cook for another 30 seconds.

Drain and transfer the bagels to your prepared baking sheet, four bagels per tray.

Immediately sprinkle your bagels generously with your everything bagel seasoning if using.

Bake for 15-18 minutes, or until they turn a rich golden brown on the exterior.

Transfer the bagels to a wire rack to cool completely.

Slice your bagel in half then schmear both sides with your whipped cream cheese.

Season your tomato slice with flaky salt and place on the bottom slice.

Top that with nova lox, red onion, dill, and capers.