Bagels
Dissolve 2 tbsp baking yeast and 6 tbsp sugar in 2 cups warm water. Add 2 cups unbleached white
flour, beating it in with a whisk. Let rise as a sponge for about 10 minutes. Beat in 1/2 cup oil, 2
tsp salt and about 4 more cups flour (use a whisk until it gets too thick-then just use a spoon).
Turn dough out on a floured board and knead for about 10 minutes. Add only enough flour on the board
to prevent sticking. The dough should be soft but not sticky. Roll lumps of dough between your hand
and the worktable into rolls 3/4 inch x 8inches. Take one end of a roll an wrap around our first two
fingers into bagel shape, sealing the two ends by rolling them together between your fingers and
worktable to make a smooth seam. Let rise 5 minutes on a well floured board. Repeat until you have
about 30 bagels.
Have ready a 4 quart pot two thirds full of boiling water. Add 1/3 cup sugar. Drop 4 or 5 bagels
into the rapidly boiling water, risen side down, and put on a lid. Boil 30 seconds on one side then
30 seconds on the other, keeping a rapid boil all the time. Remove bagels with a slotted spatula and
place about 1/2 inch apart on a well-oiled cookie sheet. Bake at 375F for 25-30 minutes or until
golden brown.