1 teaspoon sugar
1 cup warm water
1 tablespoon active dry yeast
2 eggs
1 tablespoon vegetable oil
3-1/2 cups bread flour
2 teaspoons salt
Poaching Liquid:
16 cups water
2 tablespoons sugar
Glaze:
1/2 cup sesame or poppy seeds
1 egg, beaten
In a large bowl, dissolve 1 teaspoon sugar in water. Sprinkle yeast over top. Let stand for 10 minutes until frothy. Whisk in eggs with oil. Beat in 2 cups of the flour, sugar and salt until smooth. Gradually stir in enough of the remaining flour to make a soft but not sticky dough.
Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic and dough springs back when poked with finger. Place in a greased bowl, turning to grease all over. Cover with plastic wrap and towel. Let rise in warm place for 1 to 1-1/2 hours or until doubled in bulk.
Punch down; knead several times. Divide into 12 equal pieces. Roll each into a 12 inch rope, covering pieces with towel while working.
Bring ends of dough together, overlapping by about 1 inch and stretching overlap around other end to meet underneath. Pinch firmly to seal.
NOTE:
Unless ends are pinched together very firmly, they will come apart in the water.
Poaching liquid. In a wide saucepan, bring water to a boil; add sugar. Slip bagels into water, 3 to 4 at a time; cook over medium heat for 1 minute. Using slotted spoon or spatula, remove bagels to well greased or parchment lined baking sheets.
GLAZE
Place sesame seeds in a dish. Brush bagels with egg. Dip bagels in seeds. Return to baking sheet. Bake at 400F for 20-25 minutes or until tops are golden and bottoms sound hollow when tapped. Transfer to a rack to cool.