In the bowl of a stand mixer fitted with the dough hook attachment, beat flour, sugar, yeast, and salt at low speed until combined, 15 to 30 seconds. Add 1½ cups plus 2 tablespoons (390 grams) warm water, and beat for 4 minutes. Increase mixer speed to medium, and beat for 3 minutes. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until nearly doubled in size, 30 minutes to 1 hour.
On a lightly floured surface, divide dough into 8 (113-gram) pieces. Loosely cover dough with plastic wrap, and let rest for 20 minutes.
Working with one piece of dough at a time, press dough into a slightly oblong shape by pushing it flat with your fingers. Starting at top of dough (the edge farthest away from you), fold one-third of dough over onto itself. Press firmly with your fingertips or with the heel of your hand to seal. Continue folding dough over and pressing to seal until a log is formed.
Starting with very light pressure in center of log, roll dough between your hands and work surface until log is about 12 inches long. Repeat with remaining dough.
Preheat oven to 400°F (200°C). Place a sheet of parchment paper on a work surface and lightly brush parchment with oil. Have a bowl of cool water ready.
Place one piece of dough onto prepared parchment, and shape into a circle. Lightly brush one end with cool water, and adhere other end by pressing firmly to seal. Take next piece of dough, and weave it through the first round. Once it’s been threaded through, use water on one end, and press firmly to seal. Continue this process until you’ve used and woven all pieces of dough to create the bagel wreath. Gently transfer bagel wreath on parchment to a baking sheet. Brush surface of wreath 2 to 3 times with boiling water. Sprinkle with toppings as desired.
Bake until lightly golden brown, 12 to 15 minutes. Let cool completely before serving.
Recipe by Bake from Scratch at https://bakefromscratch.com/bagel-wreath/