Stir together the yeast, sugar and water. Let that bloom at room temperature for about 5 to 10 minutes until it starts to foam up.
Mix the flour and salt together in a separate bowl.
Using a stand mixer with a dough hook attachment, mix all ingredients together at slow speed until all come together and form a dough. Once a dough has been formed, increase speed to medium. Continue kneading for about 5 minutes. Then remove dough from mixer, coat with oil and cover it in a bowl. Leave it in a warm place. Let it rise for about an hour. The dough should double in size.
When the dough has doubled in size, "punch it down" until it deflates. Cover again. Let it rest for about 10 to 20 minutes.
Separate the dough into equal portions. You should get about 8 to 9 dough balls. Form the balls into perfect rounds. At this time, you should start to preheat your oven to 425 and put a large pot of water on the stove to boil.
Dip your fingers in flour, flatten each dough ball and press your finger through the center of each one. One at a time, work your fingers through the hole in the center and form rings out of the dough balls. Place the raw bagels on an oiled sheet pan.
Drop the bagels into the boiling water and move them around carefully, so they don't stick to the sides or bottom of the pan. make sure they don't stick to each other either. Don't over-crowd them. If you need to do a couple batches, that is fine. When they hit the water, it will no longer be boiling. Bring them back up to a boil. Then taper off to a simmer. Let them simmer for about 45 seconds, then flip over to cook on the other side another 45 seconds to 1 minute. Carefully move them from the water using a slotted spoon or strainer "spider". Place them on a sheet pan lined with parchment and pan spray or a non stick pad.
Right after they come out of the water, add your toppings while they are still wet. This way, the toppings will stick better. If you don't get the toppings on while they are wet, you can brush them with a little egg, and put the toppings on then.
Bake at 425 for 20 to 25 minutes until golden brown. check them at 20 minutes and reset the timer if you want more color.
Allow them to cool for at least 20 minutes. Serve with a schmearor whatever else you want to put on them.
