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1
In a large bowl (or the bowl of a stand mixer) combine yeast, sugar and water.
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2
Let stand for 5 minutes, then stir in flour and salt.
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3
Mix dough thoroughly until it comes together in a large ball, pulling away from the sides of the bowl. Add an additional tablespoon of flour or water, if needed.
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4
If kneading by hand, turn dough out onto a lightly floured surface and knead until very smooth and elastic, about 10 minutes. If using a stand mixer, knead dough with the dough hook until elastic, about 8 minutes on a low speed.
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5
Place dough in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour, or until doubled in size.
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6
Bring a large pot of water to a gentle boil and preheat the oven to 400u00b0F.
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7
When dough has risen, turn the dough out onto a very lightly floured surface and divide into 8 equal pieces. Shape each piece into a tight ball, pinching the corners together at the bottom of the piece of dough. When all the balls are shaped, let the dough rest for 30 minutes covered with a clean dish towel.
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8
Once dough balls have rested, the bagel shape can be formed. Using your fingers, poke a hole through the center of each dough ball. Stretch out the dough into a ring with your fingers and be sure to make the hole a little larger than you want the finished bagel to have, as it will shrink slightly while the bagel is expanding during the baking process.
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9
Let bagels rest for about 10 minutes.
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10
Working a couple at a time, drop the bagels carefully into the boiling water. Boil for 2 minutes on the first side, then flip and boil for an additional minute.
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11
Using a slotted spoon or strainer, transfer bagels to a clean towel to drain for a moment, then place on a parchment-lined baking sheet. Repeat process with remaining bagels.
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12
Brush boiled bagels with lightly beaten egg (a pastry or bbq brush is a good tool for this) and bake for 20-24 minutes, until golden brown.
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13
Cool completely on a wire rack.
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14
Slice and toast to serve.
