Add the water to a small pan and heat until it is luke warm.
Add the water to a bowl and stir in the sugar. When the sugar has dissolved, add the dry yeast and cover the bowl for about 5 minutes. The yeast should form a frothy layer on the top.
While the yeast becomes activated, add the flour and salt to a large mixing bowl and stir. Add the yeast+water mixture to the flour and stir with a wooden spoon. When the dough has come together, use your hands to form a ball. Kneed the dough for about 10 minutes until it is light and elastic (not sticky or dry).
Lightly oil the mixing bowl and place the dough inside. Cover with a damp tea towel and allow it to rise for at least 1 hour (1.5 hours is even better).
Scrape out the dough from the mixing bowl to a large working surface. Kneed the dough for a minute then shape into a ball. Cut the ball in half and roll into a ball and then repeat once more until you end up with 8 balls.
Using both hands, roll the dough into a log and fold over one end over the other. Place the bagels on a lightly floured chopping board and cover with a damp tea towel. Allow it to rest for 15-20 minutes.
Boil water in a large pot and add a teaspoon of salt. While the water is boiling, pre-heat the oven to 200C.
When the water is boiling, add the bagels and boil for 30-40 seconds. I usually add a maximum of 4 bagels in a pot. Use a spatula to gently move the bagels from the chopping board in and out of the pot. After boiling, remove the bagels and place them on a large baking tray lined with baking paper or silicone lining. Boiling the bagels is important for setting the crust.
We're almost there, I promise. Next crack an egg into a small bowl and whisk with a fork. Brush the bagels with the egg (this will give the bagels a nice brown finish and will make the toppings stick better).
Add your favourite toppings such as sesame seeds, rock salt, cheese and poppy seeds.
Bake the bagels in the oven for 15-20 minutes at 200C until the bagels are golden brown on the outside (the time may vary depending on your oven).
