For the bagels:
Activate the yeast: In a small bowl, combine warm water and sugar. Sprinkle the yeast over the water and stir to combine. Let it sit for 5-10 minutes until the yeast becomes foamy.

1. Mix the dough: In a large bowl, combine the flour and salt. Add the activated yeast mixture and olive oil to the flour mixture. Stir until a dough begins to form.
2. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Add flour as necessary to prevent sticking, but avoid adding too much.
3. Let the dough rise: Place the dough in a lightly oiled bowl, cover with a towel, and let it rise in a warm place for 1 hour or until doubled in size.
4. Shape the bagels: Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball and poke a hole in the center. Gently stretch the hole to form a bagel shape.
5. Boil the bagels: Boil a large pot of water with a tablespoon of sugar. Drop the bagels into the simmering water, 2-3 at a time, and boil for 1-2 minutes per side. Remove with a slotted spoon and place on a parchment-lined baking sheet.
6. Add the egg wash and topping: Preheat the oven to 425°F (220°C). Brush the bagels with beaten egg and sprinkle generously with everything topping.
7. Bake the bagels: Bake the bagels for 20-25 minutes, or until golden brown. Let them cool on a wire rack before serving.