Dissolve the yeast in the water and let stand for about 5 minutes, then stir in the salt, sugar, oil and eggs. Now, stir in the flour. Knead the dough for approximately 7-8 minutes by hand or using a stand mixer. Let the dough rise for an hour until double in size.
Divide the dough in half and then into 6-7 equal portions. Roll into uniformly shaped balls, then use your thumb to make a hole in the middle. Make the hole large as it will shrink slightly during cooking. Let the bagels rise for about 15 minutes.
Fill a large pot or sauté pan with water and bring to a boil, then turn down the heat to simmering. Boil each bagel for about 2 minutes on each side. Place them on a baking sheet and sprinkle with poppy or sesame seeds. Or make plain bagels if you prefer. Bake at 200°C for around 15-17 minutes. They should sound hollow when tapped on the bottom and be slightly golden underneath. Serve with Castello Pineapple Halo