Place yeast, sugar, water and salt in a large mixing bowl, and stir gently to dissolve. Cover bowl for 10 minutes, until yeast is foamy. Add remaining ingredients, stirring well to blend.
Knead for 5 minutes, until dough becomes very shiny and non-sticky. Dust sparingly with additional flour, if necessary, to prevent sticking to your hands.
Lightly oil mixing bowl, drop dough in and turn it around to oil. Cover and allow to rise. In very warm weather, could rise in 30 minutes; in cold weather, may take 90 minutes to double in size.
Cut into 8-10 sticks. Allow to double in size, about 15-30 minutes, depending upon room temperature. Meanwhile, bring a pot of salted water to the boil. Preheat oven to 425 degrees F.
When bagel sticks are risen, carefully lift them, one at a time, into the boiling water. Do 3-4, so they are not crowded. Allow to slowly boil until they firm up, about 3-5 minutes.
Grease a baking sheet, or cover baking sheet with parchment paper. Place boiled bagel sticks on greased or paper-covered baking sheet. Top with desired seeds, onion bits, or minced garlic, then place in oven to bake for 10 minutes. After 10 minutes, turn bagel sticks over, and bake for an additional 12 minutes until golden brown.
Remove from oven, allow to cool on the baking sheet for 10 minutes. Serve warm with cream cheese. Makes 8-10, and recipe may be doubled.