Mix all ingredients in a bowl. The dough should feel stiff but add the extra water if it's really stiff, or you can't get all the dry flour incorporated.
Ploop the dough down onto the counter and knead for about 10 mins until the dough is uniform and smooth.
Cut the dough into 8 equal sized balls and let rest for 10-20 minutes.
Pre-heat your oven to 425 C.
Take each of the dough balls and using two hands, roll it into a little snake on the counter. When the snake is longer than the width of your two hands, wrap it around your domnant rolling hand. The dough rope should be wrapped so the overlapping ends are together in your palm to roll these two ends together. Once the dough is fused, you should have a perfectly circular bagel-to-be. Don't be discouraged if they don't look perfect, it just takes practice!
Let your bagels rest on the counter for about 20 minutes, and meanwhile bring a pot of water to boil, and grease a large baking tray lightly. You can just rub a splash of vegetable oil and rub it around the tray.
After 20 minutes, your bagels will start to look puffy, and it's time to get them boiling. Add them as many at a time as you can to your boiling water without crowding the pot. Boil for about 40 seconds per side, and place them on your oiled baking tray. Repeat until all the bagels are boiled.
You can add any toppings you like to these at this point so it will stick to the bagel while baking. Have a dry plate ready with the seed/spice topping spread on it. After the bagels have come out of the boiling water, place them face down on the plate and place the seed side up onto the baking tray. Topping choices are like, sesame seeds, poppy seeds, dried onions, dried garlic, nuts, etc.
Place the tray in the oven for 10 minutes. Flip the bagels over and bake for another 10 minutes.
Let them cool for at least 20 minutes and get the cream cheese ready and feast on what's got to be the best weekend bruch possible!