Add the yeast to the warm water and stir gently to distribute. Let sit for a few minutes to hydrate the yeast.
Add the yeast and water mixture to the bowl containing the flour and salt. Mix with a spoon or spatula until the dough begins to come together.
Transfer the dough to a work surface and knead for 10–15 minutes, until smooth and elastic.
If using a stand mixer, knead with a dough hook for about 5 minutes.
Once the dough is smooth, add the olive oil and knead again until fully incorporated and the dough is soft but still firm.
Place the dough into a greased bowl. Cover and allow to rise for 2 hours, or until doubled in size.
Punch down the dough and divide it into 100 g portions. Shape each portion into a smooth ball.
Place the dough balls onto a lightly floured tray, cover, and allow them to rise for 30 minutes.
Using a sharp object such as a large piping tip or knife, punch a circular hole through the center of each dough ball to form the bagels.
Bring a large pot of water to a gentle simmer. Dip each bagel into the simmering water for about 40 seconds, then remove and allow excess water to drip off.
This step is essential for developing the classic chewy bagel texture.
Place the boiled bagels onto a baking sheet lined with parchment paper. Brush the tops with beaten egg white. Add desired toppings such as sesame seeds or poppy seeds.
Bake in a preheated oven at 220°C (430°F) for about 18 minutes, or until the bagels are a deep golden brown.
Remove the bagels from the oven and allow them to rest for 10 minutes, until cool enough to handle. Carefully loosen them from the parchment paper and cool completely on a wire rack.
