Bagels

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 two cups of flour. Add the yeast mixture and the oil. Mix in remaining 1 1/2 cups of flour. Turn out onto a board and kneed for about five minutes, until dough is smooth and firm, adding flour if the dough sticks to the board.

Place the dough in a clean, oiled bowl. Cover and let rise until dough has doubled in size, about one hour.

Punch down dough, divide into sixteen pieces, and allow to rise for five more minutes.

Shape into rings, making sure to pinch the ends together well so they won’t fall apart while boiling.

Set the oven for 450° F. Place the bagels on a cookie sheet dusted with cornmeal and cover for ten minutes.

Heat water in a large pot and add the molasses 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 over with a skimmer onto other side for another 30 seconds.

Drain for five minutes on a rack. Add toppings, if desired. Bake on a lightly greased cookie sheet on the bottom shelf of the preheated oven for 15 minutes or until the bagels are light brown and shiny. Cool on a rack.