• Whisk together the warm water and yeast. Cover and let sit for 5 minutes.
• In a mixer, add the flour, Rosemary, Garlic Powder, Onion Powder, and Yeast mixture. Mix until combined. (I used my Ninja so it only takes about 20 seconds. With a stand mixer it will take about 2 minutes)
• Knead the dough for 4 minutes.
• Spray a large bowl with Coconut oil, or olive oil. Put the kneaded ball of dough in the bowl and make sure to coat all sides with the oil. Cover and let rise for 60-90 minutes, or until doubled in size.
• Preheat the oven to 425F, then line 2 baking sheets with Parchment paper.
• When the dough is ready, punch it down. Divide the dough into 8 equal pieces. (The struggle is real) Shape each piece into a ball and poke your finger through the middle to make a bagel shape. Let them sit while you prepare the water bath.

Water Bath

• Fill a large pot or pan with the 2 quarts of water and the honey (or maple syrup) Bring the mixture to a boil then turn back to med/high heat.
• Drop the bagels in leaving enough room for them to float free.
• Cook them for 1 minute on each side. (This IS important!)

Egg Wash/Milk Wash

• After the bagels are cooked, brush them with the egg white (or Almond milk) making sure to get the top and sides.

Baking

• Place 4 bagels onto each baking sheet. Bake for 20-25 minutes, turning halfway through.
• Remove from the oven and cool on the baking sheets for 20 minutes. Then transfer to cooling racks to completely cool.
• They can be stored in the fridge for up to 2 weeks or frozen for a month! They taste delicious as a breakfast snadwich too!!