Mix all the ingredients with a whisk. Make a dent in the middle and pour in the water. Use a spatula and mix until smooth.
Transfer onto a working surface and knead until even (it won't take 5 minutes).
Divide into several portions and let rest for 15 minutes or as long as you wish for the first rising.
Shape the bagel. (Form into rings - take care not to trap any air.) Let rise again for 30 minutes, or as long as you wish.
Heat water for kettle boiling (but do not let boil). Add the sugar. Boil each side of the bagels for 30 seconds. Drain onto a baking tray.
Preheat the oven to 250℃. Lower the temperature to 230℃ and bake for 10 minutes. Then lower the temperature to 210℃ and bake for another 5 minutes.
There will be cracks on the surface after some time.
Story Behind this Recipe
I wanted to use all purpose flour to make bagels for sandwiches. I put this recipe together to use up some whole wheat flour and rye. It's also a reminder for me.
I've adjusted the amount of water so that the dough is easy to knead. Hence, I don't think you'll have much trouble kneading it. You could either use fine or coarsely ground whole wheat and rye. Also adjust the time for rising to your preference.