bagels

Ingredients:
1 1/2 cups warm water
2 pigs (TBS) dry yeast
2 TBS sugar
2 TBS salt
4 cups bread flour
1 TBS vegetable oil
cornmeal for dusting
kosher salt, sesame or poppy seed
3 qts simmering water
2 TBS molasses or golden syrup

Method:
Mix together the water, yeast, and 1 tsp sugar and let stand for 10 minutes.In a large bowl, add the remaining sugar, salt, and 2 cups of the flour. Add the yeast mixture and the oil. Mix and add the remaining 1 1/2 cups of flour. Turn out onto a board and knead for about 5 minutes, until the dough is smooth and firm, adding flour if the dough sticks to the board.Place dough in a clean, oiled bowl. Cover and let rise until doubled, about 1 hour.* Punch down the dough and let it rest for about 5 minutes as is, or divided it into 16 small pieces and let the dough relax for about 5 minutes.To shape into bagels, roll the dough in a long strand and chop off a 6" length with the heel of your hand. Roll it in small pieces the width of a finger and twice the length, tapering at the ends. Shape into rings, pinching ends well together so that they won't come apart in boiling.Set the over for 450 degrees F. Place the bagels on a cookie sheet covered with cornmeal and cover for 10 minutes.Heat the water in a large pot and add the molasses or malt syrup to the water. When the water is very hot, but not boiling, drop the bagel rings carefully into the water, one at a time, in two batches. Cook about 30 seconds, then turn with a skimmer on the other side and simmer for another 30 seconds.Drain for 5 minutes on a rack. Dip into, or sprinkle with the desired topping, such as salt of seeds. Bake on a greased cookie sheet on the bottom shelf of the preheated over for 15 minutes or until the bagels are light brown and shiny. Cool on a rack.