In a small bowl pour in the sugar and yeast with  ½ cup of warm water. Do not stir. Let the mixture sit for five minutes, and then stir in the yeast and sugar mixture until it all dissolves in the water. 

In your stand mixer bowl, mix the flour and salt. Make a well in the middle and pour in the sugar and yeast mixture. Pour ⅓ cup of warm water into the well. Mix the ingredients together in the stand mixer fitted with a paddle attachment (approx. 4-5min.). Add in the remaining ½ cup warm water, as needed. Depending on the temperature of where you are you may need to add an additional couple tablespoons to about ¼ cup warm water. Once everything is well combined, switch over to a dough hook attachment and knead the dough for a few minutes (approx. 3-4 min). 

On a floured countertop, knead the dough for another 2-3 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough. You want a moist and firm dough after it is mixed and kneaded thoroughly. 

Lightly brush the stand mixer bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel (cling wrap is good too) and let it rise in a warm place for an hour, until the dough has doubled in size. Punch the dough down and let it rest for another 10 minutes. 

Carefully divide the dough into 8 pieces and shape each piece into a round ball. Now, take a dough ball, and press it gently against the countertop moving your hand and the ball in a circular motion pulling the dough into itself until a perfect dough ball forms. Repeat with the other 7 dough balls. 

Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat this step with the remaining dough. 

After you finish shaping the bagels and placing them in a cookie sheet, cover with a damp kitchen towel to rest for 10 minutes. Meanwhile preheat your oven to 425°F. 

Bring a large pot of water to a boil. Reduce the heat. Using a slotted spoon or skimmer lower the bagels into the water and let them sit there for 1 minute and then flip them over to boil for another minute. Once the bagels are in it, it shouldn't take too long for them to float to the top. 

If you want to add toppings to your bagels, do so as you take them out of the water. You can also use an egg wash to get the toppings to stick before baking the bagels. 

Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to an oiled or parchment-lined baking sheet. 

Bake for 20-25 minutes, or until golden brown. Cool on a wire rack before digging in!