Into a bowl add in the yeast, sugar, and water. Give a stir and let the mixture rest in a cosy spot in your kitchen for around 10 minutes or until the mixture gets nice and frothy.
While the yeast is activating, grab a large bowl and mix together the flour, salt, and oil. Once the yeast mixture is frothy, pour it into the flour mixture and mix with a wooden spot or your hands until a shaggy dough forms.
If you have a stand mixer, you can drop the shaggy dough into the mixing bowl, attach the machine with the dough hook attachment turn the mixer on high for 8-10 minutes. If you do not have a mixer, simply pour dough onto the counter and work with your heal of your palm. Really take out some frustration here. You want to dough to be smooth. If the dough feels too wet, add a sprinkle of flour. Too dry, wet your hands slightly under the tap and work the dough. It's a feel thing that you will develop. Do not rush this process. It will take about 10 minutes.
Once dough is smooth, form into a ball and place into a lightly oiled bowl. Cover with plastic wrap or a tea towel and let it rest in a cosy spot in your kitchen until it doubles in size.
Once dough has doubled in size, remove plastic wrap or tea towel and punch the air out of the dough. Cut the dough into 8-10 pieces and form into dough balls. At this point, I like to cover the dough balls with a tea towel and allow them to rest for 20 minutes.
After the 20 minutes, lightly flour your thumb and push it through the centre of each dough ball. Then using two fingers, gently stretch a 1 inch hole into the bagel.
Now that all of the bagels are shaped, place a large pot over high heat and add in the water, sugar, and baking soda. Bring to a rolling boil.
Once boil has been reached, gentle drop bagels into the pot. No more than 3 at a time as we don't want the temperature of the water to drop too much. Boil bagels for 1 minute per side, then remove from water.
Once all bagels have been boiled, brush on egg wash. Make sure to get all the nooks and crannies of the top side of the bagel.
Now it's time for seasoning. I like to pour my seasoning onto a small plate and then place the egg washed side of the bagel down onto the season. This ensures maximum coverage.
Preheat oven to 465F and place bagels on parchment lined baking sheets.
Bake for 20 minutes or until the bagels are a deep golden brown.
Remove from oven and allow to cool. Take a moment, look at yourself in the mirror and give yourself a thumbs up. You just made bagels from scratch!!! Not many people can say that!
