Bagels ! What else is so satisfying and fun? These use fresh yeast for that real bagel bakery scent but there is a back-up substitution of dry yeast. This is a dynamite, crusty, huge, bagel with a hefty overcoat of onions, poppy seeds, sesame seeds and a touch of coarse salt. You can also use some multi-grain flour instead of all white flour or add cinnamon and raisins (and leave out the toppings) for a cinnamon raisin bagel. Bagel dough needs to be slick and almost tough so add in as much flour as the dough can absorb. A bread machine is perfect for making batches of bagel dough.