Dissolve sugar and yeast in warm water; let sit until foamy.

Combine flour and salt, rub in the fat, then add the yeast mixture and mix to a firm dough.

Knead until smooth and elastic, about 8-10 minutes.

Cover and let rise until doubled, about 1 hour.

Divide into equal portions, shape into balls, then poke a hole through the center of each to form a ring.

Boil each bagel briefly (30-60 seconds per side) in simmering water, then drain.

Top with sesame seeds and bake at 220°C (425°F) for 18-20 minutes until golden.