Heat your water to 110º-115ºF. Combine the water with the sugar and oil and set aside
Place your flour and yeast into the bowl of your stand mixer with the dough hook attached. Mix for 5 seconds to distribute the yeast.
Pour in your hot water mixture while mixing on low, just until everything is moistened.
Sprinkle in your salt.
Increase the speed to medium-high (speed 4 on a kitchenaid, speed 2 on the bosch) and mix for 6 minutes. If your dough is too dry, add a tablespoon or two of water until the dough sticks to the sides of the bowl. If it's too wet, sprinkle in a little flour.
Poke the dough, does it bounce back? The dough is ready to proof. You can also do the window test (see blog post). If the dough isn't ready, mix for another two minutes.
Form the dough into a ball and place it into an oiled bowl. Cover and let the dough proof for 30 minutes or until it has doubled in size. (proof 90 minutes if you're using active dry yeast).
Divide your dough into 24 equal sized pieces (or use a scale to make 2oz pieces). If you want your bagels to be bigger, divide into 18 equal pieces.
Shape your bagels into a ball and then poke a hole through the center. Stretch the hole to about 2" wide and set the bagel aside to rest for 10 minutes.
Bring 8 cups of water to a boil and add in 1 tsp of salt.
Prepare two sheet pans with parchment paper. Sprinkle a good amount of corn flour (semolina) on top. This prevents the bagels from sticking.
Preheat your oven to 425ºF
Place your bagels into the boiling water and cook for 30 seconds on each side then drain with a slotted spoon before placing onto the parchment paper.
Whisk together the egg and water. Brush all your bagels with egg wash using a pastry brush and sprinkle on your desired toppings
Bake at 425 for 20-25 minutes