A few general notes about bagel-making :

The recipe below is for yummy, delicious, chewy and doughy, but plain, whole grain bagels. They are great on their own, but I like to spice them up with lots of fun toppings. On this batch, I used pumpkin seeds, sunflower kernels, chia seeds, oats, and poppy seeds in various combinations and mixtures. Other good options : kosher salt, dehydrated onion, cinnamon-sugar.
A food scale comes in handy for making sure your bagels are even size. To get two dozen bagels from this batch, you need each bagel’s dough to weigh about 3-1/2 ounces. No food scale? Just eye-ball it.
These bagels freeze excellently! Just let them cool completely, stuff them into freezer bags and freeze. In fact, we store our bagels in the freezer (bagels can go moldy and get stale fast). When it is time to chow down, we just pull them out of freezer, slice them with a serrated knife (yes, through the frozen bagel) and pop them into the toaster.
You will need to allocate at least three hours to make these. It isn’t all hands on time (that includes rising and bake time) but you’ll need to be nearby. Perfect for Sunday!