Activate the Yeast: In a large mixing bowl (or the bowl of your stand mixer), combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes, until foamy.

Combine Ingredients: Add the bread flour, salt, and oil to the yeast mixture. If using a stand mixer, use the dough hook attachment and mix on low speed until a shaggy dough forms. If mixing by hand, use a wooden spoon to combine until a shaggy dough forms.

Knead the Dough: If using a stand mixer, knead on medium speed for 8-10 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes, until the dough is smooth and elastic.

First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Punch Down the Dough: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface.

Divide the Dough: Divide the dough into 8 equal pieces.

Shape the Bagels: Roll each piece of dough into a rope about 8 inches long. Bring the ends together to form a circle, overlapping them by about an inch. Press the overlapping ends firmly together to seal; OR roll each piece of dough into a ball. Use your thumb to poke a hole through the center of the ball. Gently stretch and shape the hole until it’s about 1-1.5 inches wide.

Second Rise (Proofing): Place the shaped bagels on a baking sheet lined with parchment paper. Cover loosely with plastic wrap or a clean kitchen towel and let them rest for 15-20 minutes.

Preheat the Oven: Preheat your oven to 425°F (220°C).

Prepare the Boiling Water: Fill a large pot with 8 cups of water and add the barley malt syrup or honey. Bring the water to a rolling boil.

Boil the Bagels: Gently drop 2-3 bagels into the boiling water at a time. Boil for 1-2 minutes per side.

Prepare for Topping: Remove the boiled bagels with a slotted spoon or spider and place them back on the parchment-lined baking sheet.

Add the Poppy Seeds (and other toppings): While the bagels are still wet, sprinkle generously with poppy seeds. You can also add everything bagel seasoning or coarse salt at this stage if desired.

Bake the Bagels: Bake in the preheated oven for 20-25 minutes, or until golden brown. Rotate the baking sheet halfway through baking to ensure even browning.

Cool the Bagels: Transfer the baked bagels to a wire rack to cool completely before slicing and enjoying.