3 c. sifted flour
2 tbsp. sugar
2/3 c. lukewarm water
1 egg, well beaten
1 tsp. salt
1/2 oz. (2 1/2 tsp.) yeast
3 tbsp. cooking oil

Mix flour, salt, sugar. Dissolve yeast in water. Add oil and egg to yeast. Combine flour and yeast mixtures. Knead until firm and smooth. Cover and let rise 1 hour in a warm place. Knead again until elastic. Divide into 12 portions. Roll each into a ball, poke finger through center of ball and work hole into a circle until ball becomes donut-shaped. Cover and let rest 10 minutes.

Boil 4 quarts of water and add 3 tablespoons sugar. Gently lower donut-shaped dough into boiling water a few at a time; simmer 10 minutes. Bagels will triple in size in the hot water, so be sure to leave room in the pot for expansion.

Place on lightly oiled baking sheet. Brush with beaten egg yolk, then sprinkle with poppy seeds, sesame seeds, caraway seeds, onion flakes, minced garlic or other toppings. Bake at 400 degrees for 23-30 minutes.