In the bowl of a mixer fitted with a dough hook attachment, add he sugar, salt, flour, instant yeast, warm. Mix on medium-low speed for about 5 minutes, until the dough is well-formed around the hook, consistent and elastic.

Transfer the dough to a clean work surface and knead 2 to 3 minutes, until smooth and barely tacky, then form into a ball. transfer to an oil-greased bowl, cover with plastic wrap and set aside in a warm spot for 60 to 90 minutes, until the dough has risen and double in size

Transfer the dough to the work surface, divide it into 8 equal portions, and transform them into a ball shape. I like to weigh them to make sure that they’re all the same size.

Roll the dough ball into a rope about 8-10 inches long. Wrap the rope around your hand and overlap the ends. Press the ends together firmly and roll the seam on the work surface to seal and shape the bagel.As you work with each piece through the next few steps, keep the dough that you’re not working with covered in plastic wrap.

Arrange them on the prepared baking trays, cover them with a towel and leave for 30 minutes.

Pour water into a large saucepan and add bicarbonate of soda boil until it reaches medium-high heat. Then add bagels, and boil for 1 minute. Flipping halfway through boiling, boil 1 or 2 bagels at a time.

When ready, remove from the saucepan using a slotted spoon, allow to drain and arrange back on the baking trays.

Apply egg white wash on each bagel using a brush, sprinkle with toppings (e.g. poppy seeds, sesame seeds, everything but bagel seasoning) and place in the preheated oven. Bake for about 20 minutes or until it turns golden brown.

When ready, remove from oven, place on the wire rack to cool completely, then serve.