Pour 1 1/2 cups warm water into a large bowl. Stir in 1 tablespoon sugar.

Sprinkle 1 packet active dry yeast over the water. Let sit for 5–10 minutes until foamy.

Add 1 tablespoon salt and 4 cups bread flour. Mix until a rough dough forms.

Turn dough onto a lightly floured surface. Knead about 10 minutes until smooth and elastic.

Grease a bowl. Place the dough inside, cover with a towel or plastic wrap. Let rise for 1–2 hours until doubled.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

Punch down the dough. Divide into 8 equal pieces. Shape each into a ball. Poke a 1–2 inch hole through the center and stretch to form a bagel ring.

Bring a large pot of water to a rolling boil. Add 2 tablespoons baking soda. Reduce to a simmer.

Boil each bagel for 1–2 minutes per side using a slotted spoon to transfer to the prepared baking sheet.

(Optional) Brush each bagel with a beaten egg for shine. Add seeds if desired.

Bake for 20–25 minutes until the crust is deep golden brown.

Cool on a rack for at least 20 minutes before slicing.