1 c. water and 1 c. canned milk (or 2 c. regular milk)
1 1/2 tsp. salt
2 lbs. (6 1/2 c.) all-purpose flour
1/2 (1.5 oz.) bottle minced onions
5 tbsp. sugar
1/2 cake yeast (1 oz.)
5 tbsp. Crisco
2 eggs

Mix flour, sugar, salt, yeast, and onion. Add eggs and milk and knead until no longer sticky, adding more flour, if necessary. Cover and raise 1 hour. Punch down and cut and weigh 1 oz. pieces. After all pieces are weighed, roll with palm of your hand without flour to make a ball. Then, roll in the palm of your hand to tighten dough.

Flatten each ball, make a hole with a towel and stretch hole for bagel. Let sit for 10 minutes and stretch hole again. Take bagel out of water and lay wet side up on ungreased baking sheet. Bake at 400 degrees for 10-15 minutes. Cool on racks.