In the bowl of a stand mixer, combine water, yeast, and 1 tablespoon sugar.
Let stand for 5 minutes.
Add remaining tablespoon of sugar, oil, 2 teaspoons of salt, and 2 cups of flour.
Mix on speed 2.
Add flour, 1/2 cup at a time, to make dough pull away from the sides of the bowl and cling to the hook.
Continue kneading dough at speed 2 for 4 minutes, adding flour as needed to prevent it from being sticky.
Place dough on a board or cookie sheet, cover with a towel, and place in a warm spot to rise for 15 minutes.
Divide dough into eighths, roll each into a 9-10 inch rope, and pinch ends together to form a circle.
Return to board or cookie sheet, cover with a towel, and allow to rise for 20 minutes.
While bagels are rising, fill a stock pot 2/3 full with water, and add 2 teaspoons each of sugar and salt.
Bring to a boil over high heat.
Preheat oven to 425.
Line 2 baking sheets with parchment paper.
Place a kitchen towel on a third baking sheet.
When the bagels are done rising and the water is boiling, reduce the water to a simmer and place 2 bagels into the pot.
After 45 seconds, flip bagels and cook for another 45 seconds.
Place bagels on towel-covered baking sheet and sprinkle toppings on each.
Transfer to parchment-paper lined baking sheet.
Repeat with remaining bagels.
Place bagels in oven, and bake for 15-20 minutes or until bottoms are golden brown.
Place on a baking rack to cool or serve immediately.
