In a large bowl, sprinkle yeast over warm water to soften, then stir to dissolve. Add 2 tablespoons of sugar, oil, 6 cups of flour, and salt. Mix thoroughly until dough forms and leaves the sides of the bowl.

Turn dough out onto a floured board and knead, adding flour as necessary. Work dough until smooth and elastic, approximately 12 to 15 minutes.

Roll the dough into a ball, place in a large oiled bowl, turn to coat, cover, and let rise until imprint remains (about 1 hour).

Punch down the dough, divide into thirds, roll into ropes, and cut each rope into 4 equal pieces. Shape each piece into a ball, roll into ropes, and form rings by overlapping ends and sealing.

Place bagels onto nonstick or lightly oiled baking sheets, cover, and let stand until puffy (20 minutes).

Boil 4 quarts of water, add 1 tablespoon of sugar, and cook 2–3 bagels at a time. Wait until bagels rise to the top, then cook an additional minute, flipping once.

Drain bagels with a slotted spoon, coat with toppings if desired, and place back onto baking sheets.