Preheat oven to 420°F when shaping the dough into balls.

Combine flour and salt in a large bowl, make a well. Add the water to the well, sprinkle the yeast over the water then the sugar over the yeast. Allow yeast to sit until foamy and active, about 5 minutes.

Now, mix until everything is incorporated. Transfer dough to the countertop and knead for five minutes.

Spray bowl with cooking spray, add the dough and allow to rise in a warm area for 2 hours.

Divide the dough into 8 equal sections and shape into balls. Cover the balls with a kitchen towel and rest 15 minutes.

Poke a hole in the center of each of the dough balls with your finger and widen the hole to desized bagel size.

Bring water to a boil and add the soda. Drop bagels into water and cook for 30 seconds, flipping halfway (I do about 3 at a time).

Cover bagels with desired topping and bake until golden and crispy, about 18-20 minutes.