1. Preheat oven to 350° F. Line a baking sheet with a silicone mat or parchment paper. Set aside.
2. In a large bowl, blend together the dry ingredients, ensuring there are no lumps. Make a “well” in the center.
3. Add the vinegar (if using), honey, and warm water. Stir together until completely blended and smooth. Allow the dough to rest for 2-3 minutes.
4. Divide the dough into 6 even pieces.

For Boiling

1. Bring the pot of water to a simmer over medium heat.  Whisk in the baking soda.
2. Roll a piece of dough between your hands (wet hands or vinyl gloves work best) until a ball forms. Pat the dough down slightly to make a disk. Using your index finger, make a hole in the center of the disk.
3. Carefully place the bagel in the simmering water. Allow it to cook until it floats to the top. Using a slotted spoon or spatula remove the bagel from the water and place on the prepared baking sheet. Repeat with the remaining dough.
4. Bake the unegged bagels for 10 minutes.

For Finishing

1. Remove the bagels from the oven and brush with the beaten egg. Top with the dried onion and/or garlic if using.
2. Return the bagels to the oven and bake for an additional 20-25 minutes until golden brown. Remove the bagels from the oven and allow them to rest for 10-15 minutes. Kiwi and Carrot suggests that allowing the bagels to rest allows the center to firm up a bit.