In a bowl, pour ½ cup warm water, yeast and sugar.

Allow it to sit, unstirred, for about 5 minutes until it is foamy.

In a second bowl, combine flour and salt.  Make a well in the center and pour the water/yeast mixture.

Mix together.  If needed, add a small amount of water.

Knead for about 10 minutes or until dough is elastic and smooth.

Brush with oil and place in a bowl in a warm place.  Cover and let rise for 1 hour. Punch the dough and let rise for 10 minutes more.

Divide into 8-10 balls.

In the center of the ball, make a hole with your thumb.

Place on a greased cookie sheet, cover and let rest for 10 minutes.

Preheat oven to 425.  On the stove, fill a large pot with water and bring to a boil.

Drop the bagel into the boiling water and let sit for 1 minute.  (For extra chewy bagels, sit for 2 minutes) Flip and repeat on the other side.

Place on the baking sheet.

Brush the top of the bagels with egg white and sprinkle with Everything But The Bagel Seasoning.

Bake for 20 minutes.

Remove from oven and let cool.