Gather all your ingredients. Measure out the warm water, sugar, and active dry yeast in a large mixing bowl. Stir gently and allow the mixture to rest for about 5 minutes.

Add the all-purpose flour and salt to your yeast mixture. Mix until the dough begins to form, slightly sticky but manageable.

Knead the dough for about 10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover it, and let it rise in a warm, draft-free area for approximately 1 hour or until doubled in size.

Preheat your oven to 425°F (220°C) about 10 minutes before your dough is done rising.

In a large pot, bring water to a rolling boil and add the baking soda.

Punch down the risen dough and divide it into 8 equal pieces. Shape each piece into a round ball, poke a hole in the center, and stretch it slightly.

Carefully boil each bagel for about 1-2 minutes on each side. Remove with a slotted spoon and drain excess water.

Place the boiled bagels on a baking sheet and sprinkle your chosen toppings on top.

Bake the bagels for 20-25 minutes, until golden brown.

Allow the bagels to cool on a wire rack before serving.