Recipe: Bagels with Seed and Onion Topping

Bagels with Seed and Onion Topping

1 pkg. dry yeast
2 cups lukewarm water
6 c. flour
4 tsp. vegetable oil
4 tsp. sugar
2 eggs, lightly beaten
1 tsp. salt
1 egg and 1 tbsp. water, beaten
Sesame or poppy seeds or finely chopped onion

Dissolve yeast in water, add 1 cup flour and stir until blended. Let set in a warm place 3 1/2 hours.

Add remaining ingredients and enough flour to make a soft dough. Knead until smooth and elastic. Let rise 45 minutes or until double in bulk.

Divide dough in half, shape into 2 round loaves and let rise 30 minutes.

Punch down and divide each loaf into 12 pieces. Roll each piece into a long rope and form into a ring.

Heat 2 quarts of water to boiling. Drop rings 3 or 4 at a time into boiling water and after they float to the top, cook 2 minutes. Then turn over and cook 2 minutes longer. Remove from water and place on greased baking sheets. Brush with egg wash and sprinkle with seeds or onions if desired.

Bake in a 375 degree oven 30 minutes or until golden brown.