Mix the flour and sea salt in a medium sized bowl.

Take the active dry yeast and sugar and place in a smaller bowl. Add half the warm water and leave it for five minutes without stirring. Once it's been proofed, mixed the yeast/sugar mixture until completely dissolved.

Dig a well in the flour and pour in the yeast mixture as well as the rest of the water. Mix the mixture until a round dough forms. The dough should be firm and moist, but not too sticky.

Flour your counter-top and knead the dough for about 5 - 10 minutes, adding more flour as you go along until you have a firm dough.

Oil a large bowl and coat the outside of the dough with the oil.

Moisten a tea towel and place over the bowl, letting the dough rise in a warm place for one hour.

Deflate the dough by punching it down and allow it to rise again for another 10 minutes.

Cut the dough into 8 pieces. They do not have to be exact, but as near in size as you can get it.

Take each piece and form it into ball. Take one and roll it between your hand and your counter until it forms a ball shape. Repeat this for the 7 remaining pieces.

Dip your finger in flour and poke a hole straight through the middle of each dough ball. stretch out the hole until it is about half the size of the ball.

Lightly oil a baking sheet and place each of the bagels on the sheet and cover with your tea towel. Allow the dough to rise for 10 minutes.

Boil a pot of water then turn down the heat so the water is at a soft rumble. Preheat the oven to 425 degrees Fahrenheit.  

Put as many bagels in the pot as you feel comfortable and allow it to boil for 1 -2 minutes. Turn the bagel around and boil for another 1 - 2 minutes.

Place the bagels back on the baking sheet. If you are adding toppings, add an egg wash to the tops and then add your toppings.

Bake in the oven for about 18 - 20 minutes.

Cool on a wire rack.