In a small bowl, mix the active dry yeast, sugar, and lukewarm water. Allow the mixture to sit for 15-20 minutes until frothy. This step activates the yeast.

In a large mixing bowl, combine the bread flour and salt. Gradually pour in the activated yeast mixture and knead the dough for 8-10 minutes until smooth and elastic.

Divide the dough into four equal portions. Roll each portion into a ball and flatten slightly. Using your fingers, poke a hole in the center and gently stretch it to form a 1-1.5 inch diameter hole.

Place the bagel-shaped dough on a parchment-lined tray, cover with a damp cloth, and proof for 20 minutes.

For best results, place the proofed dough in the freezer for 30 minutes or leave it overnight. This helps firm the dough and improves texture.

Bring a pot of water to a boil. Carefully drop the prepared bagels into the boiling water, one or two at a time. Boil each side for about 30-40 seconds. Remove and drain on a clean towel.

Preheat your oven to 200°C (392°F). Brush the boiled bagels with egg wash and sprinkle sesame seeds or your preferred toppings.

Bake the bagels for 25-30 minutes or until golden brown. Allow them to cool slightly before serving.