1. Activate the Yeast: In a large mixing bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy. This indicates your yeast is active and ready to work.

2. Form the Dough: Add the salt and bread flour to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes. The dough should become smooth and elastic. It should spring back slowly when you gently poke it.

3. First Rise: Lightly grease a clean bowl with a little oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.

4. Shape the Bagels: Gently punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a smooth ball. To create the hole, poke a floured finger through the center of each ball and gently stretch the dough to form a 1-inch hole. Try to keep the thickness even around the ring. Place the shaped bagels on a lightly floured baking sheet, cover loosely, and let them rest for another 10-15 minutes.

5. Prepare for Boiling: While the bagels are resting, preheat your oven to 425 F (220 C). Bring a large pot of water to a rolling boil and add the baking soda. The baking soda is key to that classic chewy crust.

6. Boil the Bagels: Carefully drop 2-3 bagels into the boiling water (don’t overcrowd the pot). Boil for 30 seconds to 1 minute per side. Use a slotted spoon to remove them and place them back on the baking sheet lined with parchment paper.

7. Add Toppings and Bake: If using, brush the tops of the boiled bagels with the beaten egg white and sprinkle with your desired toppings (everything bagel seasoning, sesame seeds, poppy seeds). Bake for 20-25 minutes, or until golden brown and cooked through.

8. Cool and Serve: Transfer the baked bagels to a wire rack to cool slightly before slicing and serving. Enjoy them warm!