In a large bowl, mix warm water, sugar, and yeast. Let sit 5 minutesuntil foamy.
Add flour and salt, then knead dough until smooth and elastic, about 8 minutes. Let it rise covered for 1 hour.
Meanwhile, sauté chopped onions in olive oil over medium heat until golden and caramelized; set aside to cool.
Divide dough into 8 equal pieces, shape into balls, then poke a hole in the center to form bagels. Let rest 10 minutes.
Preheat water with baking soda to a boil. Boil bagels 1 minute per side
Brush each bagel with olive oil and sprinkle caramelized onions on top, pressing gently to stick.
Bake bagels at 425°F for 20 minutes or until golden and crispy. Cool slightly before serving.
