In a large bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until foamy.

Once the yeast is activated, stir in the salt and gradually add the flour, mixing with a wooden spoon until a shaggy dough forms.

Turn the dough onto a floured surface and knead for about 10 minutes until the dough is smooth and elastic.

Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.

Once risen, punch the dough down and divide it into 8 equal portions.

Roll each piece into a ball and then create a hole in the center by using your finger to poke through the middle, gently stretching it to form a ring.

Place each shaped bagel on a parchment-lined baking sheet.

Boil each bagel for about 1 minute on each side. This step gives bagels their characteristic chewy crust.

Once boiled, remove the bagels using a slotted spoon and place them back on the baking sheet.

Preheat your oven to 425°F (220°C).

Sprinkle your desired toppings on the wet bagels, then bake for about 20-25 minutes or until they are golden brown.

Let your bagels cool slightly before slicing and serving.