Variations can be made by sprinkling bagels with poppy seed or kosher salt before baking.

3 cups flour
1 1/2 teaspoons salt
2 tablespoons granulated sugar
1 package active dry yeast
2/3 cup lukewarm water
3 tablespoons vegetable oil or shortening
1 egg
4 quarts boiling water
2 tablespoons granulated sugar

Sift dry ingredients together into a deep mixing bowl.

Dissolve yeast in 1/3 of the lukewarm water. Add oil or melted shortening to remainder of warm water and stir into dissolved yeast.

Make a well in the center of flour mixture and stir in the liquid, adding slightly beaten egg when half the liquid has been used. Stir briskly to form a ball of dough and knead on a lightly floured board 2 minutes. Return dough to mixing bowl, smooth side up, and punch down 3 times. Cover and let rise at room temperature 15 to 20 minutes, or until the dough has come to top of bowl.

Knead again on board until smooth and elastic as for rolls. Divide dough into 12 equal portions. Form into lengths not more than 3/4 inch thick, pinching ends together. Place on a floured cookie sheet and slip under broiler 3 minutes.

Drop each bagel into rapidly boiling water in a deep kettle and cook over moderate heat — 15 to 20 minutes.

Skim out and place bagels on a cookie sheet. Bake at 375 degrees F for 10 minutes, then increase heat to 400 degrees F for 5 to 6 minutes or until bagels are browned and crust golden brown and crisp, approximately 15 minutes.

Makes 12 bagels.