Everything Bagels

Combine the flour, water, sugar, salt, and yeast in the bowl of a stand mixer fitted with the dough attachment. Mix on low speed until the mixture forms a stiff, elastic dough, 5 to 6 minutes. If the dough is too stiff to come together in a mass, add up to 60g (1/4 cup) of extra water, 15g (1 tablespoon) at a time, until the dough is smooth rather than shaggy. (Alternatively, this step can be done by hand; bring the ingredients together in a large bowl, then knead on a clean counter for 8 to 10 minutes. Add water if needed as directed above.)

Transfer the bowl with the dough to the oven, uncovered. Let proof until doubled in size, 40 minutes.

Remove the proofed dough from the oven and turn it onto a lightly floured counter. Gently knock back to remove any large air pockets, then divide it into 8 equal pieces. Form each dough portion into a smooth ball, then poke a hole through the center of each. Stretch and pull the dough to make the diameter of the holes about 1 1/2 inches. Place the bagels onto 2 parchment- or silicone mat-lined sheet pans.

When the oven is hot, return the bagels to the oven, using racks 2 and 5, and steam until their shape is set, 8 minutes.

Remove the steamed bagels from the oven and season them while the oven heats for baking.

Mix together the seeds, garlic, onion, and salt in a shallow bowl and set aside. In another shallow bowl, whisk the egg white with 1 tablespoon water. Brush a little egg wash onto the top of each bagel, then dip it into the bowl of seasoning before returning to the pans.

Return the bagels back to the oven and bake until they're glossy and golden, about 15 minutes. Switch the pans around halfway through baking to ensure the bagels color evenly.

Remove the pans from the oven and transfer the bagels to a wire rack. Allow to cool and serve at room temperature. Bagels will keep in a paper bag at room temperature for 24 hours, or they can be wrapped and frozen for up to 2 months.