In a small bowl, dissolve 1 teaspoon of granulated sugar in 1 cup of warm water. Sprinkle 2 ¼ teaspoons of active dry yeast on top, and let it sit for about 10 minutes until frothy.

In a large mixing bowl, whisk together 2 large eggs and 2 tablespoons of vegetable oil. Add the yeast mixture, remaining granulated sugar, and 1 teaspoon of salt. Gradually mix in 4 cups of bread flour until dough comes together.

Knead the dough for about 10 minutes until smooth and elastic, ensuring it's not too sticky.

Place the kneaded dough into an oiled bowl, cover, and let it rise for 1 to 1.5 hours until doubled in size.

Punch down the dough and divide into 12 equal pieces. Shape each into a 10-inch rope, forming a circle.

In a pot, bring 16 cups of water and 2 tablespoons of sugar to a boil. Boil bagels for 2 minutes, flipping halfway.

Preheat oven to 400°F. Place bagels on a baking sheet. Whisk 1 egg and 1 tablespoon water for egg wash. Brush bagels and sprinkle with toppings.

Bake for 20 to 25 minutes until golden brown. Let cool on a wire rack.