Drain the water thoroughly like shown in the photo. Add to the rest of the ingredients during the kneading process.
Mix in all of the ingredients, and thoroughly knead. Do so until the point where it feels like the amount of water feels a little low.
Divide into 6-8 equal portions and roll up, cover with a damp cloth, and bench for 5 minutes.
Shape them, set each piece in top of a baking sheet, and proof for 20 minutes. Boil the water and preheat the oven to 220°C while waiting.
Boil the dough in water that has sugar or honey added to it (for about 30 seconds apiece), place into the oven directly after boiling, and bake for 15 minutes.
They're done! The fragrance of the yomogi is really nice!
Story Behind this Recipe
I referenced this site when I used dried yomogi to make shiratama mochi (http://mutsumi.cocolog-nifty.com/blog/2008/03/post_9789.html), and came up with a way to apply the techniques to bagel-making.
Make sure to thoroughly drain the dried yomogi! It is tough to knead, but keep at it until it is smooth! Once the bagels have boiled, stick them in the oven straight away! They'll get wrinkly if you take too much time in between... If you'd like your bagels a bit darker, increase the amount of sugar in your kettling water.