In a large bowl (or the bowl of a stand mixer) combine yeast, sugar and water.
Let stand for 5 minutes, then stir in flour and salt.
Mix dough thoroughly until it comes together in a large ball, pulling away from the sides of the bowl. Add an additional tablespoon of flour or water, if needed.
If kneading by hand, turn dough out onto a lightly floured surface and knead until very smooth and elastic, about 10 minutes. If using a stand mixer, knead dough with the dough hook until elastic, about 8 minutes on a low speed.
Place dough in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour, or until doubled in size.
Bring a large pot of water to a gentle boil and preheat the oven to 400°F.
When dough has risen, turn the dough out onto a very lightly floured surface and divide into 8 equal pieces. Shape each piece into a tight ball, pinching the corners together at the bottom of the piece of dough. When all the balls are shaped, let the dough rest for 30 minutes covered with a clean dish towel.
Once dough balls have rested, the bagel shape can be formed. Using your fingers, poke a hole through the center of each dough ball. Stretch out the dough into a ring with your fingers and be sure to make the hole a little larger than you want the finished bagel to have, as it will shrink slightly while the bagel is expanding during the baking process.
Let bagels rest for about 10 minutes.
Working a couple at a time, drop the bagels carefully into the boiling water. Boil for 2 minutes on the first side, then flip and boil for an additional minute.
Using a slotted spoon or strainer, transfer bagels to a clean towel to drain for a moment, then place on a parchment-lined baking sheet. Repeat process with remaining bagels.
Brush boiled bagels with lightly beaten egg (a pastry or bbq brush is a good tool for this) and bake for 20-24 minutes, until golden brown.