Using a stand mixer with dough hook attached, add warm water, yeast, and 1 tablespoon honey. Let rest for about 5 minutes.

In a large mixing bowl add 4 cups of high gluten flour, onion powder or de-hydrated onions, garlic powder, and salt. Stir until all ingredients are mixed together.

Turn the stand mixer on slow-medium (2) and slowly add flour mixture to avoid making a flour cloud or spilling outside of the mixer bowl.

Mix on slow-medium (2) for about 10 minutes. Dough should be well formed and pull away from the sides of the bowl.

While mixing, clean the large mixing bowl then spray with bakers release spray or lightly coat with oil. This will help the dough to release from the bowl.

Once mixing is complete, remove the dough from the mixer and place dough in oiled, large mixing bowl. Turn dough over several times to coat the dough ball.

Cover the bowl loosely with clear plastic wrap and allow to rise in a warm place for about 1 hour.

Prepare your work surface by lightly coating it with the remaining flour. Lay the dough on your work surface and punch it down to release any air bubbles. Divide the dough into 10 equal pieces, about 3.5 oz each.

Roll each piece into a ball. I prefer to take an edge of the dough and fold in towards the center, repeating until roughly the shape of a ball, then I continue to work into a ball. Use your fingers to push a hole through the middle of each dough ball and stretch to enlarge the hole to about 2 inches and form the dough into the shape of a bagel. Be careful not to have too much flour underneath the bagel dough.

Loosely cover the bagels with a towel and let rest for about 15 minutes.

Preheat your oven to 425°F and line one or more large baking sheets with parchment paper. Optionally, you may sprinkle a light layer of corn meal on top of the parchment paper. Set these aside.

Add about 1 gallon of water to a large pot or skillet. Stir in the 1 tablespoon of honey and bring to a boil.

When the water begins boiling add the bagels two at a time (more or less depending on the size of your pot, just don't overcrowd them) to the boiling water. Boil the bagels for 45 seconds then carefully flip them over and boil for 45 more seconds. Using a slotted spatula carefully transfer the bagels to the parchment paper on the baking sheet. Continue with the remaining bagels.

Brush the tops and sides of the bagels with the beaten egg then top each bagel with an equal amount of everything bagel seasoning.

Bake in the preheated oven until golden brown, about 20 minutes. If using multiple pans, it is recommended you rotate, top-to-bottom and bottom-to-top, the sheets halfway through the baking process.

Take the bagels out of the oven and allow to cool for 15 minutes on a cooling rack.