1 c. sour dough batter
2 eggs
3 tbsp. cooking oil
2 1/2 c. flour
1 tsp. salt
2 tbsp. sugar
1 gal. water plus 2 tbsp. sugar

In a large mixing bowl combine sour dough batter with eggs and oil. Mix together flour, salt and sugar. Add enough additional flour for the dough to leave the sides of the bowl. Turn out onto a lightly floured surface and knead for 8 to 10 minutes or until smooth and elastic adding more flour if necessary.

Cover with a cloth and set in a WARM PLACE TO RISE to double in bulk. Turn out on a floured surface and divide into 10 to 12 pieces; shape into balls. Punch a hole in the center of each with a floured finger.

Form a doughnut shape by gently enlarging the hole. Work each of the balls in this manner, working each bagel into a uniform shape. Cover and let rise for 15 to 20 minutes.

Add sugar to water and bring to a boil, drop each bagel in the boiling water one at a time. Boil only 4 or 5 at a time. Cook for 7 minutes turning once. Drain; place on greased cookie sheet. Bake at 375 degrees F. for 25 to 35 minutes. Bagels should be lightly brown and crusty.