In a bowl mix warm water, yeast and sugar.
Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture. Combine to form dough.
On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Form a firm and stiff dough.
Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a cling film. Let rise in a warm place for 1 hour, until the dough has doubled in size.
Divide the dough into 5 pieces of 85 gms each. Shape each piece into a round.
Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough. Let them rest for 10 minutes.
Bring a large pot of water to a boil Use a slotted to lower the bagels into the water. Once the bagels are in, wait for them to float to the top and remove from water.
Once boiled, take them out from the water with a slotted spoon, give them a wash with milk and put toppings as desired.
Transfer them to a lightly oiled and dusted baking sheet.
Bake for 20 minutes, until golden brown at 220 C.
Take them out of the oven and serve.