In a large mixing bowl or bowl of your stand mixer, combine the warm water, yeast and sugar. Stir gently to combine and let sit 3-5 minutes until frothy. This will ensure your yeast is alive.
Add the flour, salt and oil to the bowl and mix on medium speed or by hand to combine the ingredients. Then turn up to medium high speed to knead the dough for 3 minutes. Or dump the contents out onto a clean surface and knead by hand for 5 minutes until a stiff ball forms. Then oil the bowl and place the dough back in the bowl making sure it is completely coated in oil.
Cover with a damp cloth or plate and allow to rise for 2-3 hours. It should double in size. (If you prefer a longer rise, place the bowl directly in the fridge. You can come back to it 4-5 hours later and if it is not doubled, just put in on the counter to finish proofing.)
After the dough has proofed and is doubled, dump the dough out on a clean surface (you should not need any flour. The dough should be soft and not sticky.) Divide into 4 parts then each 1/4 gets divided into 3 to make 12 equal pieces. If you want to make smaller bagels then divide each 1/4 into 4 to make 16. Shape each piece into a ball, making sure to tuck the seam of the dough underneath. This is like making 12 small loaves of bread. Place them on lined baking sheets and cover with a towel to allow the dough to rest for 20 minutes.
While the dough rests, preheat the over to 450 F and prepare the bath for the bagels before they go in the oven. Combine 6 cups of water and 2 tbsp brown sugar in a large sauce pan and bring to low boil.
While the water heats, shape the bagels. Take your thumb and puncture a hole into the center of each dough ball. Gently stretch the dough so it has about a 1-2 inch hole in the middle. Place them back on the lined sheet trays and cover to allow the dough to rest while the oven pre heats and the bath comes to a boil.
Once the bath is boiling, place 2 bagels in the bath at a time. Allow to boil for about a minute on each side then place back on the baking trays. If you are adding toppings, this is the time. I prefer the Everything But the Bagel seasoning from Trader Joes. I will just shake the toppings on top but you can also dip the boiled bagels in a bowl of toppings. I find that I waste less toppings by just sprinkling it on top. I also enjoy some flaky salt on top of my bagels from time to time. You do not have to put any toppings on. The bagels are really good plain. Once all the bagels have had their bath and toppings, place trays in the oven at 450 F for 15 minutes. They will puff and turn golden brown.
