| 1 | Add the sugar and yeast to 1½ cups of warm water. Leave without stirring. | 5 min |
| 2 | Mix the flour and salt in a large mixing bowl. | 1 min |
| 3 | Make a well in the center of the flour and pour in the yeast mixture along with an extra ⅓ cup of warm water. | 1 min |
| 4 | Mix the flour and water until you have a moist and firm dough, adding more warm water a tbsp at a time if needed (it may not be). | 3 min |
| 5 | On a floured countertop, kneed the dough until it is smooth and elastic while trying to work in as much flour as possible to form a stiff dough. | 10 min |
| 6 | Lightly coat the dough with olive oil, place in a bowl, and cover with a damp dish towel. Let rise in a warm place until the dough has doubled in size. | 1 hour |
| 7 | Fill a large pot with water about 3" deep and bring to a boil, and then reduce the heat to a simmer. Preheat your oven to 425°F. | 10 min |
| 8 | Using a scale, divide the dough into 8 equal portions. Shape each portion into a ball by rollingin between your two cupped hands. | 8 min |
| 9 | Coat a finger with flour and gently press your finger through the center of each ball. Expand the initial hole until it's about ⅓ the overall diameter of the bagel. | 8 min |
| 10 | Using a slotted spoon (or something similar), drop in each bagel into the water and boil for 1-2 min on each side (more times makes for a chewier crust). | 2-4 min |
| 11 | Remove the bagels from water and place onto a lightly oiled cooking sheet. Coat each bagel lightly with an egg wash and cover with your preferred toppings. | 2 min |
| 12 | Bake until golden brown and the toppings just start to singe. | 20 min |
| 13 | Cool on a wire rack. | 5 min |
