3 c. flour (pre-sifted) plus 3 tbsp. for kneading
1 1/2 tsp. salt
2 tbsp. sugar
1 pkg. yeast
2/3 c. water
3 tbsp. salad oil
1 egg

Sift dry ingredients. Dissolve yeast in 1/3 of the water (very warm 105 to 115 degrees for dry, lukewarm 80 to 90 degrees for compressed yeast). Let stand, then add oil to remainder of water and stir into yeast. Make a well in the flour, and stir in the liquid, adding slightly beaten egg when half the liquid has been used. Stir briskly to form ball, and knead on lightly floured board for 2 minutes. Return dough to bowl and punch down 3 times. Cover and let rise at room temperature for 30 to 45 minutes or until the dough has come to the top of the bowl.

Knead again on board until smooth and elastic as for rolls. Divide dough into 12 equal portions. Form into lengths not more than 3/4" thick, pinching ends together to form circles. Place on cookie sheet and let them rise 20 minutes. Broil for 3 minutes (until light brown), then drop into rapidly boiling water until they stop swelling (5 to 10 minutes), turning once.

Bake on cookie sheet at 375 degrees for 15 minutes, then 400 degrees for final 10 minutes or until golden brown and crisp. Bagels may be brushed with egg white and sprinkled with poppy seeds, sesame seeds or salt before final baking. Onions or raisins may be added to dough while mixing. Makes one dozen bagels. Bagels may be heavier and smaller than store bought. Makes 1 dozen.