In a measuring cup, add warm water, yeast, and sugar. Mix and let rest for about 10 minutes. In a large bowl, sift the flour and mix in the salt. Pour the yeast water into the flour and mix together with your hands until it resembles a coarse dough.

Knead the dough for 5 minutes (either in a Kitchen Aid or a floured surface), roll it into a ball, and then place it in an oiled bowl covered by a towel cloth. Let rise for 1-2 hours. Meanwhile, you can make the everything-mix by combining all the ingredients in a small bowl.

Start to bring a large pot of water to boil and preheat oven to 425 degrees. At this point, lightly punch down the dough, place it on a lightly-floured surface, and divide it into 8 equally-sized pieces. Gently roll these pieces into balls and let rest for 10 minutes.

Grab a dough ball and pinch the center with your index finger and thumb until they touch, creating a hole in the middle. Carefully expand the bagel hole until it is about 1-inch in diameter. Repeat with remaining dough balls.

Place each bagel into the gently-boiling water (3 or 4 at a time to not overcrowfor 1-2 minutes on each side (flip oncand then let dry for a few minutes. Brush some egg wash onto the top of each bagel and sprinkle with everything-mix.

Place bagels on a lightly-oiled baking sheet and bake for 20 minutes or until golden on top.