In a large bowl, combine the flour, salt, sugar, and instant yeast. (If using active dry yeast instead, bloom it first in warm water for 5–10 minutes.)

Add the warm water and mix until a dough forms. Knead until smooth and elastic.

Lightly oil a clean bowl, place the dough inside, and cover. Let it proof for about 1 hour or until doubled in size.

Punch down the dough and divide it into 8 equal pieces. Roll each piece into a smooth ball.

Use your finger to poke a hole through the center of each dough ball, then gently stretch it to form a bagel shape.

Cover the shaped bagels and let them rest for 10–15 minutes.

Bring a large pot of water to a boil. Boil each bagel for about 30–60 seconds per side, then remove and place on a lined baking sheet.

Brush each bagel with egg wash and add your desired toppings.

Bake in a preheated oven at 400°F for 20–25 minutes, or until golden brown.