5-1/2 to 6 cups flour
1 tbsp salt
2 pkgs dry yeast (about 2 tbsp)
1-1/3 cups warm water
1/3 cup canola oil
2 eggs, slightly beaten
4 quarts water
2 tbsp sugar
Continued
In a bowl, mix 5-1/2 cups flour and the salt. In a small bowl, dissolve yeast in the warm water. Make a well in dry ingredients, add yeast, oil and eggs. Mix until dough forms a ball, working in the extra 1/2 cup of flour, if necessary, to make a stiff dough. On a lightly floured surface, knead dough 10 minutes or until smooth. Cover and let rise for 45 minutes. Divide dough in 12 parts and form into rope-like lengths not more than 3/4" thick. Pinch ends together to form bagels. Handle dough as little and as quickly as possible. In a large kettle, bring water and sugar to a rolling boil. Add half the bagels and boil 15 minutes. Remove bagels and place on ungreased baking sheet. Repeat with remaining bagels. Bake in a 350° F oven 35 to 45 minutes or until bagels are brown and sound hollow when tapped. Cool. Bagels may be frozen after completely cooling.
