This is a Jewish home recipe from the Montreal gazette:
12 kg hard wheat flour
6 kg h2o
240 g malt powder
80 g salt
1200 g white sugar
4 eggs
380g fresh yeast
760 g canola oil
This is a straight mix, nothing fancy, you may need to adjust your water , as the dough is quite stiff. A slightly slacker dough is a little harder to work with, but produces a lighter, more airy bagel. Boil in honey water as you usually do with all your bagels. P.S.- You can substitute 50% whole wheat flour, and add 10% of the flour weight of soaked muesli or cereal mixture. to this dough you can also add 10-20% raisins soaked for 15 mins in warm water, for a really tasty multi-grain bagel.....Happy baking, Anthony.
