In a separate bowl, whisk the egg and warm water until combined.
Place the dough in a lightly greased bowl. Cover and let it rise until doubled in size, about 1 hour.
Divide the risen dough into 8 equal parts. Form each piece into a ball, then poke a hole in the center and gently stretch it into a bagel shape, creating a hole that's roughly 1 1/2 to 2 1/2 inches wide.
Transfer the bagels to a parchment-lined baking sheet. Brush them with a light egg wash (reserved egg white and 1 tablespoon water) and sprinkle poppy seeds if you like.