i highly recommend this book to anyone, although it is written in french. i'm not sure if there is an english version available, but with recipes it's pretty straight forward anyway.
i will not be sharing the amounts required, you've gotta buy the book for that. but i will show you the steps on my very own first bagel-making journey!
the bagels: flour, wheat gluten, yeast, salt, tepid water, malt syrup or molasses, olive oil
for the baking sheet: corn flour, butter
for poaching: water, potato starch, malt syrup or molasses or brown sugar, salt
as garnish: poppy seeds, sesame seeds, garlic, onions, salt, whatever you want!
mix up the dry ingredients.
(flour, salt, yeast, wheat gluten)
mix the wet into the dry.
knead, twist, pull, punch for a good ten minutes.
form ten even round little balls.
roll each one into a nice thick worm.
wrap it around your fist and gently pinch the edges together.
(if the dough is too dry, you might need to add a bit of water to make the ends stick.)
plop a few of the uncooked, risen bagels in there. after a few seconds they'll float to the surface.
until they're nice & golden brown.
(& might i add that mateo had never tasted a bagel before mine...)
the next morning, a deliciously toasted homemade bagel with delicious homemade chive/red pepper cream cheese.