Prepare the sponge for bagels : ½ cup of flour from total 4 cups, ½ cup water from total 1 ½ cup, salt and fresh yeast. Whisk and leave to raise for 30 minutes.

On flat clean working surface, combine the rest of bagels' dough ingredients and sponge.

Transfer the dough into medium sized oiled bowl, cover and leave to rest overnight (or, at least, for one hour ).

Prepare two sheet pans. Cover with baking paper and leave aside.

Turn out the dough on working surface again and knead it for four minutes using your hands. Divide the dough into eight pieces.

Shape every one into ball. Pres your finger through the centre of each ball and spread to have approximately two inches hole in diameter.

Let the bagels rest until water bath is ready; fill large pot 10 inches wide, with water. Add salt and sugar. Bring to boil and reduce the heat.

Boil each bagel for one minute on each side. The pot should make three bagels float at the same time.

Preheat the oven to 215 C / 420 F.

Prepare the seeds you will press the top of the bagels into (optional ).

Mix, using fork, egg white and water to have egg wash ready.

Using pastry brush, brush the bagels on the top and the sides. Now, you may press the top of the bagels into the prepared seeds or Everything bagel Spice.

Place four bagels on each baking paper.

Bake for 20 minutes. Cool completely on wire rack before serving.