To make the dough, start by proofing the yeast. Sprinkle the yeast on top of just 1/4 cup of warm water and 1 teaspoon of sugar. Mix and cover for 10 minutes until frothy and bubbly.

Now add the bread flour, salt, and remaining sugar to a large mixing bowl and whisk together. Pour in the remaining warm water, warm milk, and proofed yeast. Knead the dough for a few minutes until elastic and soft. It shouldn't be sticky or too dry but it will be on the more dry side compared to other dough. Add a tablespoon of water or of flour as needed depending on what your dough needs.

Transfer the dough to an oiled bowl, cover, and allow it to rise in a warm place until double in size, about an hour.

After doubled in size, punch the dough down and divide into 10 equal portions. Pinch and roll each one into a ball. This recipe makes about 10 bagels depending on how small or big you shape them. Cover again for 15 minutes so they puff up again.

Then poke a hole in the center of each one to get that signature bagel shape and roll it around the center to enlarge the hole. Repeat with the rest, cover, and allow to rise again for 15 minutes.

Preheat oven to 425°F.

Add honey and baking soda to boiling water in a large pot. This will help give the bagels a nice sheen and golden brown color when out of the oven.

Add a few bagels at a time to the pot, making sure they're not crowded. They should float immediately when added to the water. Just boil each bagel for 1 to 2 minutes on each side and transfer to a baking sheet.

Whisk together the egg and a splash of milk to create the egg wash. This will help the toppings adhere better.

Brush the boiled bagels with the egg wash and sprinkle toppings of choice on each one or leave them plain.

After adding the toppings, into the oven they go to bake for about 20 minutes or until beautifully golden brown, crispy on the outside, and fluffy on the inside!