Add the warm water into a jug along with the sugar and dry yeast, stir to combine and cover. Leave in a warm spot to activate for 5-10 minutes. You should end up with a frothy like substance on top.
Add the flour and salt to a large mixing bowl. I used my stand mixer for this recipe fitted with a dough hook, but you can knead this by hand. Whisk or stir to combine. Add the yeast mixture and knead on low speed for 10 minutes until a smooth, elastic and firm dough forms.If doing by hand dust your workbench with flour and knead by hand for 6-18minutes. Cover with plastic wrap and set aside in a warm spot to rise for 1hour until the dough has doubled in size.
Uncover and punch the dough down. Dust your workbench with flour and knead the dough for 60 seconds. Divide into 8-10pieces. I found the best way to do this is by weighing the dough using kitchen scales and just dividing the number by 8-10. I tested this recipe several times and it usually adds up to 112g per piece if making 8. Shape each piece into around of dough. Press it gently against the workbench and cup it with your hand. Move around to seal up the bottom and form a rounder ball shape. Watch the video for a clearer view on how to do this. Do this for all dough balls. Cover and allow to rest for 30 minutes.
Dip one of your fingers in some flour and use that finger to press a hole in the center of each ball. Stretch the ring to about 1/3 of the diameter of the bagel and place on a lightly oil baking tray.Cover with a damp towel and allow to rest for 30 minutes.
Preheat your oven to 200°C / 390°F.
Add water and honey (optional) to a deep skillet or large pot and bring to a boil. Gently drop 3 bagels in at a time, allowing to simmer in the gently boiling water for 2-3 minutes on each side. If you want a chewier bagel, you can boil for 4 minutes on each side. Place back on the baking tray and brush with egg white. Sprinkle your topping of choice. The water will help the toppings stick.
Bake for 20 minutes. If you want a darker looking bagel, bake for an additional 5 minutes. Allow to cool for 10 minutes before serving. So delicious, thank me in the comments!