Sprinkle yeast over warm water and stir to dissolve. Wait 10 minutes for it to foam. Then add 2 TB sugar, oil, 6 cups flour, and salt. Mix thoroughly until dough forms and leaves sides of bowl (This is easier with stand mixer).

Turn dough onto lightly floured board and knead. Add small amounts of remaining flour, if needed. Dough will be rather stiff. Knead until smooth and elastic (roughly 15 minutes).

Roll dough into ball and place in oiled bowls, turning to coat. Spray with additional oil if needed to get dough ball covered in oil. Cover with damp cloth. Let rise for about an hour in warm, draft-free place. An impression made with finger should not sink into dough.

Divide dough into 12 even balls, rolling with hand over a hard surface to get them round. Cover with damp cloth and let balls rest for 10 min.

Lightly oil hands and gently press thumb into center of a dough ball. Gently swing the dough around your finger to make a bagel shape, without ripping the dough. Make walls about 1 inch thick, with a 2-inch diameter hole in each ball. Put each bagel back under a damp towel as you complete shaping the rest of the dough balls.

While bagels are resting, fill 4 qt saucepan almost full of water. Add 1 TB sugar and bring to boil. Drop 2 or 3 bagels at a time into boiling water and wait until they rise. Boil for about 1 min per side.

Lift each bagel out with large slotted spoon. Drain. Sprinkle desired toppings on. Continue boiling, draining, and topping as you go. Put bagels on baking pans lined with parchment.

Heat oven to 425F with large pan of water on lowest rack. Bake bagels until browned. Start checking at 15 min. Turn bagel over and bake until other side is done.