Preheat your oven to 425°F (220°C)
Make the Dough: In a large mixing bowl, combine the flour, salt, sugar, and yeast.
Stir to mix. Gradually add the warm water and oil, mixing until a dough forms. If the dough feels too dry, add 1 tablespoon of water at a time until it comes together.
Knead the dough on a lightly floured surface for about 8-10 minutes, or until it’s smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
Let It Rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
Shape the Bagels: Once risen, punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball. Use your thumb to poke a hole through the center of each ball and gently stretch it to form a bagel shape, about 2 inches in diameter.
Bring a large pot of water to a boil. Add the baking soda to the boiling water. Working in batches, boil each bagel for 1 minute per side. Remove with a slotted spoon and place on a greased baking sheet.
Add Toppings: If desired, sprinkle your bagels with sesame seeds, poppy seeds, everything bagel seasoning, or coarse salt while they’re still wet from boiling.
Bake the Bagels: Bake in the preheated oven for 20-25 minutes, or until golden brown and shiny. Let cool slightly before serving.
Notes:These bagels freeze beautifully! Slice them in half and freeze in an airtight bag for up to 3 months.For a fun twist, mix cinnamon and raisins into the dough or knead in shredded cheese and jalapeños before shaping.