Make the dough: In a large bowl, whisk together 5 cups flour, 2 tsp salt, 1½ tbsp instant yeast, and 1 tbsp sugar. Add 1¾ cups warm water and stir with a wooden spoon until a shaggy, slightly sticky dough forms, about 2 minutes.

Knead the dough: Transfer to a lightly floured surface and knead for 5-7 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky. The dough should spring back when poked gently.

Divide and pre-shape: No need to let your dough rise. Go straight to shaping. Cut dough into 12 equal pieces (about 3 oz each). Roll each piece into a smooth ball and let rest for 5 minutes to relax the gluten.

Shape the bagels: Working with one ball at a time, poke your finger through the center to create a hole, then gently stretch and rotate to form a bagel shape with a 2-inch center hole. Place on a parchment-lined baking sheet.

Rise: Cover shaped bagels with a damp kitchen towel and let rise for 30 minutes until slightly puffed but not doubled.

Boil and finish: Preheat oven to 350°F and bring a large pot of water to a rolling boil. Boil bagels in batches for 30 seconds per side, then transfer back to the parchment-lined baking sheet. Brush tops with beaten egg and sprinkle with desired toppings.

Bake: Bake for 25-30 minutes until deep golden brown and hollow-sounding when tapped. Cool on a wire rack for at least 15 minutes before slicing.