• Measure warm milk into microwave safe bowl. Stir in honey and yeast, allow to stand for 10 minutes – it should get very bubbly.
• In a large mixing bowl, combine flours, caraway seeds and salt. Pour in yeast mixture and oil, stir well to combine.
• Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. Alternatively, mix in a stand mixer with a dough hook for 5-7 minutes - that’s how I do it!
• Once dough is nice and smooth, place it in a lightly greased (I use pan spray) bowl and cover loosely with plastic wrap.

  Place bowl in a warm place and allow to rise for one hour, or until doubled in size.
• Once dough has doubled, punch it down, then divide it out. We divided the dough into 6 equally sized balls, for a large bagel. You can divide into 8 for medium-large bagels, or 10- 12 for smaller bagels.
• There are two main ways of forming bagels – with roll each lump of dough into a thick “snake” and secure the ends together, or roll each lump into a smooth ball before poking a finger though. Once you have a hole made, stretch the ring of dough out a bit to enlarge the hole. Personally, I prefer the latter.
• Once you have all of your bagels formed, set them on a baking sheet to rise for another 30 minutes.

Assembly

• Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
• In a large pot, combine water and honey, bring to a boil. I like to lay a sheet of parchment paper out across the other half of the stove, as my work surface.
• Turn heat down a little, allowing water to simmer rather than continue to boil. 2 or 3 at a time, drop your bagels into the simmering water, allow to cook for 1 minute, then flip each and allow to cook for another minute. Drain well, place on the parchment lined work surface, allow to cool slightly.
• Whisk egg together with 1 tablespoon of water, brush over the tops and sides of each bagel.
• Bake for about 40-45 minutes (for 6), 37 Minutes (for 8). or 35 minutes (if you're making 10-12), until golden brown.