Preheat your oven to 350F. Line a large baking sheet with parchment paper or a silicone mat and set it aside.
Wet Ingredients: Add water, 1/2 teaspoon sugar, and active dry yeast in the bowl. Let sit for 15 minutes to activate.
Dry Ingredients: In the bowl of your stand mixer with dough attachment(or a large bowl ), place the bread flour, oil, salt and remaining granulated sugar. Make sure that the salt is not side by side or in direct contact with the yeast. Mix on low-speed with the regular hook attachment for about 30 seconds. Change to dough hook and continue mixing until combined. Raise the mixer speed to medium and kneed for about 15 minutes. The dough should be smooth and elastic. If the dough is too wet, add 1-2 tbsp flour until no longer sticking to the bowl.
First Rest Period: Let sit for 30 minutes in a warm place. If you have time, you can leave it as long as 1 hour.*** For overnight bagel: Shape the dough and store in a greased bowl. Cover and refrigerate. The following day, when ready to use, remove from the refrigerator and put in a warm place to allow the dough to come to room temperature and to continue rising. Portion and Shape the Dough: Take the dough out of the bowl, and form it into a ball. Divide the dough 5 into pieces (about 100 grams each). Form into a ball, and using the palm of your hand, flatten the dough about 4 inches diameter. Arrange in a parchment lined tray.*** For the Raisins Cinnamon: Add cinnamon powder and chop raisins to 1 portion. Knead just to combine the raisins and cinnamon powder. Shape into a disk 4-inches diameter.*** For the Blueberry Bagel: Add1 teaspoon Blueberry compote. Use only the blueberry bits and not the sauce. Add 1-2 tablespoon bread flour and knead until no longer sticky. The amount of additional flour will depend on the consistency of the Blueberry compote/jam. Adjust as needed. Shape into a disk 4-inches diameter. Second Rest Period: Let sit for 20 minutes in a warm place. Find circular object and use the rim of the object to punch a hole in the middle. You can also bake the cuttings as bagel bites. After the rest period, cut the parchment paper where the bagel sits, just enough to hold it to transfer in the water bath.
Water Bath: Pour the water, 2 tablespoon brown sugar, salt and baking soda in a pan. Bring to a boil then lower the heat to low. Lift the bagel and transfer in the simmering baking soda mixture. Cook each side for 20 seconds then transfer in a parchment line tray/or silicone mat.
Egg Wash: Brush top and sides with egg wash. Do it one at a time so that the egg wash is still wet for the toppings to stick.*** For the Jalapeno and Cheese Bagel: Arrange the sliced jalapeño peppers on top then sprinkle with grated cheddar cheese.*** For the Everything But the Bagel & Sesame Bagel: Sprinkle top with the seasoning / sesame seed Bake at 375F, first at the lower rack for 10 minutes then transfer in the middle rack and bake for another 10 minutes or until the top turns brown. Let cool in the tray for 5 minutes before transferring in a wire rack.
