In a large mixing bowl, combine 1 tablespoon of granulated sugar with 1 ½ cups of warm water. Sprinkle 2 ¼ teaspoons of active dry yeast over the surface and let it stand for about 10 minutes until frothy.

Whisk in 1 large egg and 2 tablespoons of vegetable oil into the yeast mixture. Next, add 1 tablespoon of salt and 4 cups of bread flour gradually, mixing until the dough starts to come together.

Turn the dough onto a lightly floured surface and knead for about 10 minutes until elastic and smooth. Place it in a lightly oiled bowl, cover it, and let it rise until doubled in size, about 1 to 1.5 hours.

Once risen, punch down the dough and divide it into 12 equal pieces. Roll each into a rope, then form a circle by pinching the ends together.

Bring 4 cups of water to a gentle boil and add in 2 tablespoons of granulated sugar, stirring until dissolved. Carefully add the bagels in batches, boiling each for 1 minute on each side.

Preheat your oven to 400°F. Place the boiled bagels on a baking sheet lined with parchment paper. Brush with a beaten egg and sprinkle with shredded cheese and optional toppings.

Bake for 20-25 minutes until golden brown. Transfer to a wire cooling rack to cool.