In your mixer or a large bowl, combine the yeast, warm water, and sugar. Wait until it bubbles, then add the flour and salt and knead until combined. Add in the two tablespoons of water and knead again for another 10 minutes so it’s nice and smooth.

Cover with a damp towel and let it rise for one hour in a warm place (either in the oven at 125 degrees Fahrenheit or outside if its warm out) or two hours at room temperature.

Next, separate the dough into 12. I like to use a kitchen scale so they are all even, but that’s optional. Use the tuck and fold method to make each piece into a ball, tucking the edges under until it’s smooth.

Next, poke a little hole in each one and stretch it out. Place the bagels on a parchment-lined cookie sheet, cover, and rise again for 20 to 25 minutes.

While they are rising, preheat the oven to 425 degrees Fahrenheit. Fill a large pot with water and a sprinkle of salt and bring to a boil.

Slowly lower in bagels with a large slotted spoon and let each one boil for one and a half minutes on each side. Remove, immediately sprinkle with everything but the bagel seasoning, and bake in the preheated oven for 30 minutes.