Add sugar and yeast to warm water and let sit 5-10 min, then stir together to fully dissolve sugar.

Add 2 cups of flour and stir in to yeasty, sugary water.

Stir in salt.

Work in the remainder of the flour, going from stirring to kneading as the dough comes together.

Work it into a wet, but not sticky dough. Knead for a few more minutes once you have added enough flour.

Let rise for one hour. Punch down and let rise another 20 minutes.

Bring a large shallow pan of water to a boil.

Preheat oven to 425 F

Divide into 16 even pieces (using a scale if obsessive). Shape each piece into a round and let rise for another 10-20 minutes.

Poke your finger through the center and spin the dough around two fingers to widen the hole and form the bagel shape.

Boil bagels for 2 minutes per side (more/less for chewier/fluffier bagels)

Brush with egg white/water mixture

Dip in desired topping.

Bake at 425 F for ~ 20 minutes or until golden brown.

Cool for 15 minutes or until you can't stand waiting anymore.