Place the hook attachment onto your stand mixer and mix on low speed until it begins to take shape. Then pick the speed up to high and mix until the dough becomes smooth and elastic. Towards the end, it might help to knead the dough by hand to get a super smooth dough.

Now place the bagel dough into a large greased bowl and cover it with a kitchen towel or plastic wrap. Then place it in a warm place. I always use the bread proof setting on my oven. If you place the dough into the oven to proof, it should take about one hour to rise. If you leave it out on the countertop it may take over two hours. Do you want the dough to at least double in size.

To make the bagels shapes, press your thumb into the center of the dough ball. Push all the way through the make a hole. Then grab the other side with your index finger and pick it up. Then begin rotating your 2 index fingers inside of the hole to stretch out the dough. Repeat this with all eight pieces of dough.

Now place the shaped bagels back onto the same parchment paper-lined baking sheet and cover with a kitchen towel for about 20 minutes.

Now gently boil the bagels for about 1-2 minutes per side. I found it helpful to flip the bagels using chopsticks. Make sure to only boil 4 bagels at a time since you want to avoid overcrowding.

Now place the boiled bagels back onto the parchment paper.

Preheat your oven to 400 degrees Fahrenheit and bake the bagels for 15-20 minutes or until golden brown.