Combine 6 ½ cups flour and yeast in a stand mixer.
Mix together water, sugar, and oil.
With the mixer on low, slowly pour water mixture into the bowl.
Once moistened, add salt and slowly increase speed to medium-high (4 on my KitchenAid mixer).
Mix for 5-6 minutes adding water or flour by the tablespoon until the dough reaches the right texture. It should be soft, but not sticky. To see if the dough is done kneading, poke the dough. If it bounces back it is finished.
Remove dough from the mixer and knead in mix-ins just until incorporated throughout the dough.
Oil your bowl. Return the dough and cover to proof for about 1 hour.
Divide dough into 12-16 pieces. After shaping each into a ball, poke a hole in the center and stretch it to about 2 inches. Then let sit for 10-30 minutes.
Bring a large pot of water to boil. Add bagels to boiling water 3-4 at a time. Boil for 30 seconds per side.
Place the bagels on parchment paper or a silicone mat on a cookie sheet to bake.
Brush with egg wash and add any additional toppings before baking for 12-18 minutes or until the bagels just begin to color.
