Pour hot water into mixer bowl, sprinkle yeast over top, then sprinkle sugar over top. Let sit until foamy and sweet/beery smelling.
In a microwave-safe bowl, combine quinoa, pearl barley and bulgur with 1 cup water; cover with saran wrap and microwave on high for 3 minutes. Put aside and let cool.
To mixer bowl, add flour, salt, rolled oats and sesame seeds. Stir together using flat beater or a wooden spoon till combined.
Put on dough hook and knead thoroughly for about 4 minutes, then add cooked grains and knead again for 5 minutes or until mixture forms a stiff but sticky dough. You may not get a perfect ball shape because of all the grains -- that's okay. Just form it into a ball after kneading is done.
You may need to add some flour or water during the kneading -- use your instinct.
Place dough in a lightly oiled bowl, turning to ensure dough is oiled all over.
Cover with saran wrap and place in a warm, draft-free place until doubled in size (about an hour).
After it's risen, punch it down and divide into 12 equal lumps.
Form each into a bagel shape (I made a circle and then poked holes into the dough instead of snaking it around -- it was easy and less likely to fall apart).
Let bagels sit for 10 minutes.
Meanwhile, bring water in pot to a boil and add 1 tbsp sugar; reduce to a gentle simmer.
Drop bagels into water, 3 or 4 at a time, and simmer for 3 minutes, then flip and simmer again for 3 minutes.
Place boiled bagels on a dish towel to cool, then on a cornmeal-dusted baking tile or cookie sheet.
Bake in 400-425 degree oven (depending on your oven) for 25 minutes, then flip and bake for 10 minutes more.
For a crustier, uh, crust, put a pan of water in the bottom of the oven before putting the bagels in.
