Add the yeast and sugar into a small bowl. Add ½ cup of warm water, and let sit for 5 minutes while yeast blooms. Stir to combine.
Mix the flour and salt in a large bowl and create a well. Pour the yeast mixture into the well with an additional ½ cup + 3 tbsp of warm water. Slowly incorporate the flour into the yeast.
Knead dough for 10 minutes. If you are adding any mix-ins inside the bagel dough (ie. raisins, chocolate chips, seasoning), add them in halfway through the kneading process.
Place dough in an oiled bowl and cover. Let rise for approximately 1 hour, until the dough has doubled in size.
Divide the dough into 8 equal pieces and roll into balls. Punch holes into the centre of the dough balls and use your fingers to open up the holes.
Place bagels on a baking sheet and cover. Let rise for another 30 minutes.
Preheat over to 425F and bring a large pot/saucepan of water to a boil.
In batches, place bagels into the boiling water and boil each side for 1 minute. Remove and place back on baking sheet. Repeat until all bagels have been boiled.
Whisk egg in a small bowl. Brush each bagel top with egg wash. If you are using toppings (ie. cheese, seasonings), sprinkle on top of the bagels after the egg wash.
Bake bagels for 18-20 minutes, until just golden brown around the edges.
Enjoy :)