DIRECTIONS

In a large mixing bowl, dissolve yeast in warm water. Add the oil, sugar, 3 tablespoons honey, brown sugar, salt and egg; mix well. Stir in enough flour to form a soft dough.
    Turn onto a floured surface; knead until a smooth firm dough forms, about 8-10 minutes. Cover and let rest for 10 minutes.
    Shape into 12 pieces; roll each piece into a 10-in. rope. Form bagels by overlapping the ends; pinch to seal. Place on a lightly floured surface. Cover and let rest for 20 minutes.
    In a large saucepan or Dutch oven, bring 8 cups water and remaining honey to a boil. Drop bagels, one at a time, into boiling water. Cook bagels for 45 seconds; turn and cook 45 seconds longer. Remove bagels with a slotted spoon; drain and sprinkle with onion, sesame and poppy seeds.
    Place bagels 2 in. apart on baking sheets lined with parchment paper. Bake at 425° for 12 minutes. Turn and bake 5 minutes longer or until golden brown. Yield: 1 dozen.