Fresh homebaked bagels

1. In a bowl, add 1/4 Cup of Warm Water and dissolve the yeast and sugar into it. Let it sit for 5-10 minutes. The mixture will become foamy. (This is the method to check that your yeast it active)
2. Add in Salt, Vegetable Oil and 1 Cup of water.
3.Start adding flour 1 cup at a time and while mixing it with the Spatula.
4.Once you have added all the flour and dough has come together, take it out on a lightly floured surface. The dough should feel stiff, but add the extra water if it's really stiff, or you can't get all the dry flour incorporated and keep kneading for approx 10 minutes or until the dough is uniform and smooth.
5.Cut the dough into 8 equal sized balls, and let rest for 10 minutes.
6.Pre heat your oven to 425.
7. Now, take each of the dough balls and using two hands, roll it into a little snake on the counter. When the snake is longer than the width of your two hands, wrap it around your dominant roiling hand. The dough rope should be wrapped so the overlapping ends are together at your palm, near the start of your fingers. Now take the two overlapping ends, and use your palm to squish/roll these two ends together. Once the dough is fused, you should have a perfectly circular bagel-to-be!
8.Let your bagels rest on the counter for about 15 minutes, and meanwhile, bring a pot of water to boil, and grease a large baking tray lightly.
9.After the 15 minute wait, your bagels will start to look puffy, and it's time to get them boiling! Add them as many at a time as you can to your boiling water without crowding them. Boil for about a minute, turn them over, and boil for another minute. Take them out a let dry for a minute and then place them on your oiled baking tray. Repeat until all the bagels are boiled. (Bagels will puff up more when you boil them)
10.Add the tray to the oven, and after 10 minutes, flip the bagels over, bake for another ten minutes; and they're done!