In a small bowl combine 1 cup warm water with yeast and ½ teaspoon sugar. Let sit for 5 minutes to make sure it is active.

In the bowl of a stand mixer, combine flour, salt, and remaining 4 teaspoons sugar. Mix gently. Pour in yeast mixture and use dough hook to mix gently until all flour is absorbed. Increase speed and knead dough for 5-10 minutes to achieve a smooth and elastic dough.

Spray a large bowl with cooking spray, place dough inside and spray the top with cooking spray. Cover with a towel and let rest to rise for 1 hour.

After the dough has doubled in size, punch it down and let rest 10 minutes. Line a sheet pan with parchment paper and lightly spray with cooking spray.

Place dough on unfloured counter and divide the dough into 8 pieces. Shape each piece into a round ball and press the ball against the counter to tighten it. Move your hand over the ball in a circular motion so the ball pulls on itself. Repeat with remaining 7 dough balls.

Use a finger to press a hole into the center of each dough ball and then stretch out the circle from the inside. Once shaped, place on prepared sheet pan. Cover with a towel and let rest 10 minutes.

Preheat oven to 425ºF.

Bring a large pot of water to a boil. Reduce heat to medium and use a slotted spoon to lower the bagels into the water. Boil as many as you can fit in the pan for 2 minutes, turning halfway through, the longer you boil the chewier they will be.

Remove bagels back to the pan. Add toppings while the bagels are still wet. If you like a lot of topping it is best to press the bagel into a bowl of your favorite seed or mixture, otherwise simply sprinkle them over top.

Bake for 20 - 25 minutes, or until golden brown. Let cool and enjoy!