Pour the yeast and sugar into a large bowl. Add warm water, but do not stir. Let it sit for 5 minutes, and then stir the mixture to dissolve. Add flour and salt and stir with a large spoon until you can gather the dough to place on a floured surface. Knead the dough for about 6-8 minutes until it is smooth and elastic. If it is too moist, add a sprinkling of flour until the dough is not sticky. Lightly coat a large bowl with butter or oil, and place the dough in a bowl. Cover the bowl with a damp dish towel. Let it rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes. Carefully divide the dough into 8 pieces (should be roughly 3.2 oz balls). Shape each piece into a round. Wearing disposable gloves, take each dough ball and color with food coloring, working the dough to distribute color. With a rolling pin, roll out each dough ball to form a rectangle. Make sure each dough ball is rolled out the same size. Layer each rectangle on top of each other. Cut into 1″ strips, lengthwise. Twist the dough into a round bagel shape and seal the ends by rolling with your hands or pinching (you can use a little bit of water on your fingers to act as glue). After shaping the dough rounds place on a lightly greased cookie sheet, cover it with a damp kitchen towel and allow to rest for 10 minutes. Prepare a pot of boiling water. Drop 2-3 bagels at a time into the water and cook for 2 minutes. Flip the bagels over after 1 minute. With a slotted spoon, remove the bagels and place them on a baking sheet lined with parchment paper. Repeat until all bagels are boiled. Sprinkle tops with desired seasonings (I used a garlic sea salt mixture). Preheat the oven to 425ºF. Bake the bagels for about 20 minutes, or until cooked thoroughly. Serve while still warm with cream cheese or butter.