In a small bowl, combine the lukewarm water (100-110°F), 1 teaspoon of sugar, and yeast. Let this mixture sit undisturbed for 5 minutes until it becomes foamy on top—this bloom confirms your yeast is alive and active. While the yeast activates, measure out your bread flour, yogurt, sourdough discard, salt, and onion powder into a large mixing bowl.

Pour the activated yeast mixture into your bowl of dry ingredients. Add the yogurt and sourdough discard, then stir everything together until a shaggy dough forms. Transfer to a lightly floured surface and knead for 4-5 minutes until the dough becomes smooth, elastic, and slightly tacky. I like to knead by hand here because you can really feel when the gluten develops and the dough reaches the right texture—it should resist slightly when you push it but spring back quickly.

Place the kneaded dough from Step 2 into a lightly greased bowl, turning it over once to coat lightly with oil. Cover loosely with plastic wrap or a damp towel and let it rise at room temperature for 90 minutes until it roughly doubles in size. This long, slow rise develops flavor from the sourdough discard and creates a more complex taste than quick bagels.

Turn the risen dough onto a lightly floured surface and divide it into 8-10 equal pieces (I find 9 pieces gives a nice medium-sized bagel). Roll each piece into a tight ball, then poke your thumb through the center and gently stretch to form a bagel shape with a hole about 2 inches in diameter. This allows the bagel to cook evenly and develop that signature chewy texture. Place each formed bagel on a parchment-lined baking sheet, cover loosely, and let rest for 20 minutes.

While the bagels rest, preheat your oven to 425°F and fill a large pot with 2 quarts of water. Bring the water to a boil and stir in 2 tablespoons of sugar—this creates a gentle boil that helps set the bagel's crust. In a small bowl, whisk together the egg white and 1 tablespoon of water to create your egg wash for topping.

Carefully transfer each rested bagel from Step 4 into the boiling water, working in batches to avoid crowding the pot. Boil for 20-30 seconds per side—you'll see them float and then sink slightly back down, which signals they're ready to flip. Remove with a slotted spoon and place directly onto a baking sheet lined with parchment. Brush each bagel generously with the egg wash from Step 5 and sprinkle with everything bagel seasoning while still slightly wet so it adheres well.

Place the seasoned bagels in the preheated 425°F oven and bake for 18-22 minutes until they're deep golden brown on the outside and sound hollow when tapped on the bottom. The high protein flour and yogurt create a denser, chewier bagel that toasts beautifully. Let cool on a wire rack for at least 10 minutes before slicing—this lets the crumb set properly so you get clean, defined slices.