In a small bowl or glass measuring cup, add sugar and yeast to ½ cup warm water, stir, and let sit for five minutes.

In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture. Mix, adding warm water a little bit at a time until the dough is moist but firm (and slightly shaggy).

On a floured surface, knead the dough until it's firm and stiff, about 6-7 minutes, working in flour from surface.

Lightly brush the bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel or plastic wrap and let rise in a warm place until it's doubled in size, about 1-2 hours.

Punch down the dough and let it rest for 10 minutes.

Divide the dough into eight equal pieces, then shape each into a round.

Coat a finger in flour and press into the center of each dough ball to form a ring, stretching the ring into a bagel shape. Cover bagel shapes with a damp kitchen towel and allow to rest for 10 minutes.

Preheat the oven to 425 degrees and bring a large pot of water to a boil.*

Place bagels into boiling water with a slotted spoon (or by gently lowering them into the water).

Let bagels sit in boiling water for 1-2 minutes, then flip and allow to sit in water for an additional 1-2 minutes (the longer they are in the water, the chewier the texture will be).

Remove from water with a slotted spoon and place on baking sheet brushed with oil or lined with a silicone mat. Brush bagels with egg wash (1 beaten egg plus 1 tablespoon water). Add toppings if desired.

Bake for 20 minutes or until golden brown. Remove from baking sheet to a cooling rack.