Bagels - Fresh!

Step 1: Put yeast and 1 tablespoon sugar in a large bowl, pour in 1/4 cup warm milk and stir with your finger to make sure the yeast and sugar are dissolved

Step 2: Add 1 more tablespoon sugar, remaining 3/4 cup warm milk, oil, salt and 2 eggs. Beat thoroughly

Step 3: Stir in 3 1/4 cups flour. Mix until you have a firm dough.

Step 4: Turn the dough out onto a floured work surface and knead, adding more flour as necessary until you have a smooth, bouncy dough - about 5 minutes.

Step 5: Lightly oil a bowl, place dough in bowl and turn over. Cover bowl with plastic wrap and let dough rise in a warm, draft-free place until double in size - about 40 minutes

Step 6: Turn the dough out onto a lightly floured work surface. Roll into a log - 18" long. Cut the dough into 18 one-inch slices in diameter.

Step 7: Make a hole in the center by thrusting in your index finger which you have dipped first in flour. Twirl your finger around the hole to enlarge it, then widen it further by gently pulling back the edges of the circle and evening and plumping up the roll as you do so. Place the rolls on a tray and let them rest for 20 minutes.

Step 8: While dough rounds are resting, oil two baking sheets (oil very well) and preheat oven to 375 degrees.

Step 9: Fill a large wide pan or skillet with water (use two pans or skillets to make the next steps shorter). Put 1 tablespoon sugar in each pan and bring water to a boil, reduce the water to a simmer.

Step 10: With a spatula, scoop up the first of the circles you shaped and drop it gently into the simmering water. Follow with three others so you have four to a pan. Repeat with the other pan if you are poaching two panfulls at a time. The circles of dough will rise to the surface and swell up. Poach them on the first side for about 3 minutes. Turn them with a slotted spoon and poach on the other side for another 3 minutes. If you notice that the holes seem to be closing, ease them open with the handle of a wooden spoon.

Step 11: Remove the bagels with a slotted spoon, shaking each one gently to remove the water and place them slightly apart on the baking sheets. Paint the tops with egg white and bake in a pre-heated oven for 30 minutes, until lightly brown. Remove the pans from the oven and cool the bagels on racks.

Step 12: Variation #1: after painting the bagels with egg white, sprinkle about 1/2 teaspoon sesame seeds over the top of each bagel and bake. Variation #2: Onion Bagels: Peel and thinly slice 2 large onions. Saute the slices gently in 3 Tablespoons butter for 10 minutes. After painting the bagels with egg white, distribute the saute'ed onion slices equally over the tops and bake.

Step 13: Eat and enjoy!