In the bowl of a stand mixer, whisk together the warm water, yeast, and honey, and allow it to sit for 5 minutes or until foamy.

In another mixing bowl, combine the bread flour, whole wheat flour, oat flour, and salt.

Attach a dough hook to the mixer and stir on low speed, gradually adding the flour mixture. Add the vegetable oil and knead the dough for 8 to 10 minutes until it becomes smooth.

Shape the dough into a ball and place it in a bowl. Cover it with plastic wrap and a kitchen towel, letting it rise in a warm spot for 60 to 90 minutes, until doubled in size.

Once risen, transfer the dough to a work surface and divide it into 8 equal pieces. Roll each piece into a round ball, poke a hole in the center, and make the hole wider to form the bagels.

Cover the bagels with plastic wrap and let them rest for 10 to 15 minutes.

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large pot, bring 2-3 quarts of water and 2 tablespoons of honey to a boil. Reduce the heat to a gentle simmer.

Boil the bagels for 30-60 seconds on each side, in batches of 3-4 depending on pot size.

Remove the bagels using a slotted spoon, place them on the baking sheet, brush with the egg wash, and sprinkle with your choice of seeds.

Bake for 20-25 minutes or until they are golden brown, then let them cool on a wire rack before enjoying!