In a small bowl, add the warm water, yeast and sugar and mix well. Let stand for about 5 minutes until the yeast activates and bubbles have formed.

In a stand mixer fitted with a dough hook, combine the flour, salt and yeast mixture. Mix on a low speed until all is combined. Then raise the speed one notch and knead the dough for about 5 -7 minutes until it is firm, smooth and comes together in a ball. *If you don't have a stand mixer, you an do this by hand. You will need to knead the dough for about 10 minutes until smooth and and a ball forms.

If adding a seasoning option into the dough, now is the time. For example if you are making cinnamon raisin bagels, add your cinnamon and raisin at this time (measurements below). If adding seasonings on top of the bagel, like everything or poppy seeds, move on to the next step.

Place the dough in a lightly oiled bowl and cover with plastic wrap or a clean kitchen towel. Let it rise for 1 hour.

After and hour, punch down the dough. Separate the dough into 8 equal pieces. On a clean surface, roll each piece into a ball using your hands and rolling the dough in circular motions until it is smooth and no seams are shown. Place on a parchment lined baking sheet and continue forming the rest.

With both your index fingers, poke a hole through the center of each dough ball and form the hole you desire. Place back on baking sheet.

Bring a wide pot of water to a boil. Place a few bagels in a time not to overcrowd them. The bagels will get larger when boiling so be careful not to overcrowd. Cook them for 2 minutes on each side then carefully remove them from the water and place back on the baking sheet.

Place bagels in upper ⅔ of oven at 425° for 8 minutes. Remove from oven, brush with egg wash and then sprinkle on seasonings. Place back in oven for 12-17 minutes until the tops are golden brown.

Once out of the oven, place immediately on a cooling rack and let cool completely. Enjoy with your favorite spreads!