In the bowl of an electric mixer fitted with a dough hook, mix the flour, yeast, sugar, and salt on medium/low speed.

Slowly add the warm water, stirring in just enough for the dough to form a ball and clean the bottom of the bowl.

Knead the dough on medium/low speed for roughly 10 minutes, incorporating the extra flour until the dough is smooth and elastic.

Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with cling wrap and a dishtowel. Let rise in a warm place for 1 hour, until doubled in size.

Once doubled, punch down the dough and divide it into 8 pieces.

Shape each piece into a smooth, round ball and press a finger into the center to form a ring. Stretch the ring to about 1/2 the diameter of the bagel and place on a lined cookie sheet.

Cover with cling wrap and a towel and allow to rest for 20 minutes.

Preheat the oven to 425ºF (210ºC) and bring a large pot of water to a boil.

Carefully place the bagels into the boiling water. Boil for 2 minutes, flip, and boil for an additional 2 minutes.

Remove bagels and place on a lined cookie sheet. Egg wash and top with optional ingredients.

Bake for about 20 minutes or until golden brown.