Makes six 10 grain and then some seeds bagels!

Yeasty mixture
1/2 Tablespoons Natural cane sugar
3/4 to 1 Cup Warm Water
1 and a smidgen teaspoon of yeast

Combine all three of the above ingredients in a glass and stir. Leave till you have the dry mixture ready.

Dry Mix
1 Tablespoon Natural cane sugar
1 Cup All purpose flour
1 Cup White Whole Wheat Flour
1/2 Cup Mixture of Sesame Seeds, Flax Seeds and 10 grain cereal mixture
1 Tablespoon Vital Wheat Gluten
1 Teaspoon Sea salt, coarsely ground

Stir the dry mix till everything is well combined, then slowly add in the yeasty mixture while stirring with a wooden spatula till everything is combined and the dough is not dry and not overly tacky. Additional water may be needed depending on the amount of 10 grain mixture or seeds used. Everything should be off the walls of the mixing bowl and bottom when properly hydrated, it should all be collected on the dough ball when thoroughly mixed! Only slightly tacky, not sticky though.

Now flour a work surface and knead the dough for 10 minutes until you achieve a slightly tacky dough ball and proper gluten development. Adding more flour if needed as you go.
After the gluten is developed and the dough is ready, prepare a bowl by slightly oiling it and place the dough in the bowl covered with plastic wrap or a damp towel. Place in a warm area and allow to rise for one hour. The dough will not have risen the amount you would expect from a loaf of bread but it should have risen slightly after one hour in a moderately warm area. I placed mine under my sink, but if you have steam heat in your house (like mine), on the metal radiators would be an excellent place.

Now, preheat your oven to 425 degrees and bowl a large pot of water. While the water is boiling, make six balls of dough from the original dough and place on a cooking sheet with parchment paper on top. Take one ball of dough at a time and either; roll the dough into a snake shape long enough to fit over the palm of your hand and overlap the other end of the dough by an inch and half and proceeded to roll the dough on a moist surface till the bagel is connected at the joint. Then place the bagel on the parchment paper covered with a towel and repeat until all six bagels are formed. Or alternatively, take a dough ball and slowly poke a hole in the middle of the dough. Now using your thumb and index finger work out the hole by stretching and gently pulling the dough to form a larger hole thus creating a traditional bagel shape. Either way, repeat until all bagels are formed.

Once the water is boiling and the bagels are shaped, place two bagels in the pot and boil for about one minute then flip each bagel over and boil for an additional minute. Carefully remove the bagels with a slotted spoon and place on the baking sheet, at this time feel free to add a topping to the bagel by sprinkling, well, on the top. Cover with the towel and repeat for the remaining bagels.

After the bagels are boiled and topped if desired, load them into the heated oven and cook for 25-30 minutes paying attention to make sure they do not burn. The bagels will be done when the reach a light brown color around the tops. You will most likely be cooking near the whole time.