In a large mixing bowl, dissolve the yeast and sugar in water and let stand for 10 minutes. Add the flour, salt and oil and knead into stiff dough, about 15-17 minutes. Add some more flour if the dough feels wet and sticky. Knead the dough into a smooth dough ball. Cover the dough with a moist kitchen towel and let rest for 10 minutes.

Line a baking tray with parchment (baking) paper.

Divide the dough into six equal portions and form dough balls. Cover the dough balls with a moist towel for 5 minutes. Using a rolling pin, roll out the dough ball into an oblong disc. Roll the disc onto itself to form a rope 8-inches long. Overlap the ends around your fingers and pinch to seal the ring. Place the rings onto the prepared tray, spacing them 4-inches apart. Cover the bagels with an oiled plastic and let rise at a warm place until the volume increases by 1-1/2 times, about 25-30 minutes.

Meanwhile, preheat the oven to 200°C/400°F. Prepare a water-bath by boiling 2 liters of water with sugar in a large pot.

Float one bagel, top side up, at a time in boiling water bath. Turn the side after 15 seconds and let cook for a few more seconds. Using a slotted spoon (jharar), remove the bagel from the bath and dunk the smooth side into the desired topping. Place the bagel onto a wire rack to dry. Arrange the bagels on to the prepared tray, spacing them 4-inches apart.

Bake the bagels until golden brown, about 25 minutes. Remove from the oven and let cool on a wire rack.

Slice the bagels from the center and enjoy with cream cheese or butter. Store the bagels in a plastic bag for up to 4 days.