Whisk yeast and water; allow to bloom. In the bowl of a stand mixer, whisk together dry active yeast, water, and a little of the sugar if you want. Allow to sit for 10 minutes or until foamy.

Incorporate remaining ingredients. To the stand mixer bowl, add high-gluten flour, sugar, and kosher salt. Use the dough hook attachment to combine all the ingredients on low speed.

Knead until properly developed. Mix on medium speed until a smooth dough forms. You should be able to pull a window pane. You are looking for a smooth dough. The surface shouldn’t look like scar tissue; if it does, it isn’t mixed. I knead this recipe for 6 minutes on medium speed in a stand mixer. There is no bulk fermentation, so it is important that it is properly developed.

Divide the dough. Turn the dough out onto a smooth surface. Divide into 8 equal pieces, approximately 122 g each.

Pre-shape the dough. Working with one piece at a time, pre-shape the dough into a log shape by stretching the dough into a rectangle. Fold the top 1/3 down to the center and then continue folding the folded over the final 1/3, sealing it against the counter with your fingers. Place it to the side and keep covered while you repeat with all remaining pieces.

Shape the dough into logs. Starting with the first piece of dough that you pre-shaped, flip it over so the seam side is up. Place your left thumb on the seam. Your hand will make an “L” shape. Using your left hand, fold the dough in towards your body around your left thumb and then seal it with the heel of your right hand. Repeat this down the length of the rectangle. Repeat once more to make a tight log shape. You might need to do 3 thumb folds to make a tight rope.

Create ropes. Now roll that log out using both hands like a snake or rope. Start with both hands in the center and gently roll it back and forth while moving your hands apart. This will lengthen the rope. Get it to around 8 inches.

Shape and seal the bagels. Take the rope and wrap it around your hand, overlapping the ends by about 1 ½ inches. Flip your palm flat with the overlapped portion underneath it. Roll the overlap gently underneath your palm to seal them together. The goal isn’t further lengthening, but rather just to seal the ends together.

Place a shaped bagel on parchment paper or a silicone mat-lined baking sheet. Repeat with all 8 pieces of dough. Wrap well with plastic wrap so the surface doesn’t dry out.

Proof and chill. If baking the same day, allow to proof for 45-60 minutes at room temperature, then refrigerate at least 60 minutes until they feel light and airy, but cold. If you are baking the next day, immediately refrigerate the shaped bagels for up to 24 hours. This is my preferred method.

Preheat the oven to 425°F (no fan). Set up your boiling station. Place a wire rack inside a rimmed baking sheet, gather a spider (like for frying) or large slotted spoon, and bring about 4 inches of water in a large pot to a boil. Reduce the heat to a simmer and then begin boiling bagels. I also like to set up shallow bowls with all my toppings at this point, so that I am ready!

Simmer the bagels. Take the cold bagels from the refrigerator and cook them 1-3 at a time in the simmering water. I like to place each one in the water gently, top side down, then flip after about 30 seconds. Allow to poach on the second side for another 25-35 seconds, then remove to the wire rack.

Add optional toppings. If you are going to use a topping, after about 10 seconds on the rack, dip the top of each bagel into the topping of choice, then place the bagels on parchment-lined baking sheets. Repeat with all bagels.

Bake the bagels in the preheated oven for 15-16 minutes until they are a nice golden brown. Rotate the racks top to bottom and front to back after 8 minutes. Cool before slicing, if you can wait that long!