Instructions
1. In a large bowl mix together warm water, sugar, oil, yeast, egg and beer until the yeast dissolves. Stir in salt and 1 cup of flour. Fold enough flour, a soft dough about 3 cups. You can mix the dry ingredients first. Then add the wet ingredients until the dough comes together. To do this all by hand. This is too tight and the dough to stand mixer.
2. Knead the dough includes flour, the additional necessary, until the dough is fixed and flat. Cover with inverted bowl and let sit for 10 minutes.
3. Divide the dough into 12-13 pieces. Roller 10-inch wire ropes. Each curve of the rope around the hands, to form a bagel shape. You can apply a drop of water at the ends to help them stay together. Another method is to make the ball and the bag through the hole in the center. Make a hole in the large. Let the rolls rise for 30 minutes.
4. Fill a large pot, such as the Dutch oven with 6 quarts of water and honey. Bring to the boil. Preheat the oven to 450 degrees. Line 2 baking sheets with parchment paper.
5. Boil the bagels in honey-sweetened water, turning once. This takes about one minute. Be careful, because they can break down. They are ready when they rise to the surface. To the Asian strainer to pull out of bagels. Place on a baking sheet.
6. Scatter Generously bagels, and both sides of the seeds. To use a different selection of greaseproof paper, and its topping, dip bagels, while they are still damp. Try a combination of too! I like them to cover the front and back.
7. Place bagels in the oven and bake until golden brown, about 20 minutes, turning once.
