Everything Bagels

4 cups Better Batter Gluten Free flour

2 Tbsp c sugar

2 Tbsp molasses

1 Tbsp salt

1 package active dry yeast

3 cups warm water

1 egg white, beaten with 1 tbsp cold water

1 tablespoon dry minced onion

1 tablespoon dry minced garlic

1 1/2 teaspoon poppy seeds

1 1/2 teaspoon caraway seeds

1 1/2 teaspoon sesame seeds

1 1/2 teaspoon kosher salt

Flour, for rolling

Water plus sugar for the water bath (1 Tbsp per 2 quarts)

Cornmeal for dusting the pans

Instructions
Preheat oven to 375 degrees. Line three or four baking sheets with parchment paper and sprinkle with cornmeal.

Mix all Dry ingredients in a large bowl. Add the water and molasses and knead with your hands until the mixture resembles very sticky play-doh.

Lightly flour a silpat or plastic wrap (it should barely be covered with a fine film of flour). Divide the dough into softball sized portions (you can make them smaller for a mini bagel, or larger for a deli-sized bagel)

Gently roll the dough balls on the floured surface of the silpat until they're smooth. Flatten each ball ito a disk, about 4 inches by 1 1/2 inches thick.

Very gently, with floured hands, poke a hole into the center of the dough an work it until the hole is about 1 1/2 inch in diameter. Repeat with all the dough. Let the bagels rise for 30 minutes.

Heat a pan full of water, at least 3 inches deep to boiling. Add about a tablespoon of sugar per 2 quarts of water. Drop no more than 3 bagels in at a time (they swell as they cook)!

Simmer for 3 minutes, gently turn over and simmer for another 4 minutes.

Place back on parchment paper. When the tray is full, place in the oven and bake for 10 minutes.

Meanwhile combine all of the onion, garlic, poppy seeds, caraway seeds, sesame seeds and salt.

Remove from oven and brush all over with egg white mixture and sprinkle equally with the seed mixture.

Return to oven and bake for 20-30 minutes more, or until deep golden brown. Let cool completely before slicing.