Mix 500 g bread flour, 10 g salt, 10 g instant yeast, and 15–20 g sugar (optional)
Add 300–330 g warm water and mix until a shaggy dough forms
Knead 8–12 minutes until smooth and elastic
Cover and proof 60–90 minutes until doubled
Shape dough into 8–12 bagels (about 90–110 g each); poke a hole through the center and stretch to 3–5 cm
Place on parchment-lined tray, cover, and proof 15–30 minutes
Bring a large pot of water to a gentle boil
Optional: add 1–2 tbsp sugar or barley malt syrup to the water
Boil bagels 30–60 seconds per side
Remove with a slotted spoon and return to the tray
Optional: top with everything seasoning, sesame, poppy, salt, or shredded cheese
Bake at 220°C / 425°F for 18–25 minutes until deep golden
Cool on a rack 30–60 minutes before slicing