Into a stand mixer add the flour, yeast, salt and water.
Attach the dough hook onto mixer. Secure mixer and set it to the 2nd slowest setting.
Let dough mix for 8-10 minutes. When dough becomes firm and soft it is done.
Lightly grease a large bowl (I used PAM baking spray) and place dough into bowl. Cover with cellophane. Let proof for 1 hour.
Once dough has risen, take out of bowl and place on clean surface.
Cut dough into 8 equal pieces and form into balls. Move dough balls onto cooking sheet and cover again for 15-20 minutes for a 2nd proof.
During 2nd proof, preheat oven to 425 degrees.
Also add water and sugars into a deeply lined sauce pan, bring to a boil.
When dough is done with 2nd proof, take a ball and flatten with hands. Use your thumbs to poke hole in middle of dough to form bagel shape.
Once water is boiling, add in 3-4 bagels at a time. Cook for 2 minutes on each side then place onto baking sheet. (this may take a few batches to complete)
When all 8 bagels on baking sheet, add toppings. *see notes for ideas
Bake bagels for 25-30 minutes, until golden brown.
Allow bagels to cool on drying rack when finished. Serve immediately or store for up to 4 days in airtight container. ENJOY!