In a large bowl, mix flour, salt, sugar, and yeast.

Gradually add warm water and mix until a dough forms.

Knead for 8–10 minutes until smooth and elastic.

Cover and let rise for 1–1.5 hours, or until doubled in size.

Punch down the dough and divide into 8 equal pieces.

Shape each piece into a ball, then poke a hole in the centre and gently stretch it to form a bagel shape.

Place shaped bagels on a floured tray, cover with a damp towel, and rest for 20 minutes.

Preheat oven to 220°C (425°F).

Bring a large pot of water to a boil and add the baking soda.

Drop 2–3 bagels at a time into the boiling water for 30 seconds per side. They should puff slightly.

Remove with a slotted spoon and place on a parchment-lined baking tray.

Brush with beaten egg and sprinkle with sesame seeds, poppy seeds, or seasoning.

Bake for 20–22 minutes, or until golden brown.