Add ½ cup of the water to a medium size bowl and then add the yeast and sugar and lightly stir it together. Let it sit for 5 minutes.

Combine the flour with the baking powder and salt in a large mixing bowl. Make a well in the center of the flour and pour in the yeast mixture along with the oil and remaining water.

Stir everything together and turn the dough out onto a flat, floured surface. Knead it with your hands or you can use a stand mixer fitted with a dough hook attachment for 8-10 minutes. Until the dough can be formed into a smooth, round ball of dough.

Place the dough back into the bowl and rub a little more oil around the dough, then cover it with a loose, damp towel and let it rise in a warm place on your counter for 35-40 minutes. It should double in size.

Once the dough is done rising, remove the towel and use your hands to punch the dough down. Pour the dough out onto a floured surface and cut it into 8, equal pieces.

Form each piece of dough into a round ball, flatten it a little bit and use your finger or the end of a wooden spoon to make a whole in the center of each bagel. You can also roll each piece of the dough out into a log shape and form it into a circle by connecting both ends of the dough together. Place the formed bagels onto a lined baking sheet, cover them with a damp towel and let them sit for 20-25 minutes.

Preheat the oven to 425 degrees F and brush the bagels with a little non-dairy milk and sprinkle with everything bagel seasoning.

Bake in the middle rack of the preheated oven for 20 minutes, until they are nice and golden brown.

Remove, let cool and enjoy!