1 1/2 c. water (110 degrees F.)
2 pkgs. active dry yeast - quick rising; or 1 1/2 oz. fresh yeast
1 tsp. sugar
2 1/2 tsp. salt
1 whole egg
1 egg yolk
1/4 c. vegetable oil
1/2 c. honey
About 5 c. bread flour
3 qts. water
1/3 c. honey or malt syrup
Sesame or poppy seeds

In a large bowl, blend warm water, yeast, sugar and salt. Stir in whole egg, egg yolk, oil and 1/2 cup honey; mix well. Add 5 cups of flour and mix until dough is too stiff to mix by hand.

Transfer to lightly floured work surface (if using electric mixer, attach dough hook) and knead to form a soft supple dough. Add more flour as needed to prevent dough from getting too sticky.

When dough is smooth and elastic, place it in a lightly oiled bowl and cover with plastic wrap. Let dough rest about 20 minutes. Punch it down and divide in approximately 18 pieces.

In a Dutch oven, combine water and 1/3 cup honey or malt syrup and heat to boiling. Cover, reduce heat and allow to simmer while preparing bagels.

Line a baking sheet with paper towels. Shape dough pieces in bagels or doughnut-like rings by elongating each piece in an 8 to 10 inch coil that is 3/4 inch thick. Fold ends over each other, pressing with palm of hand to seal. It's important to have them firmly together or they'll come apart when boiled. Let bagels rest about 15 minutes on prepared sheet.

Preheat oven to 450 degrees F. Bring water back to a boil and remove lid. Using a slotted spoon, add 3 bagels at a time to boiling water. As bagels rise to the surface, turn bagels over and let them boil 1 minute before removing. Quickly dip bagels in sesame or poppy seeds.

Continue boiling in batches of 3 until all have been boiled and seeded. Arrange boiled bagels on a baking sheet and bake on lowest rack of oven about 25 minutes or until medium-brown. Cool.

If not using dough immediately, refrigerate after it has been kneaded. Bagel making can be resumed up to a day later. Allow dough to return to room temperature and continue punching it down and dividing it.