Sesame Seed Bagels

Makes 1 dozen. In large bowl, dissolve 1 tsp. sugar in water. Sprinkle in yeast, let stand for 10 minutes or 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 out onto floured surface, knead for 8 to 10 minutes or until smooth and elastic and dough springs back when poked with finger. Place in greased bowl, turning to grease all over. Cover with plastic wrap and tea towel, let rise in warm place for 1 to 1-1/2 hours or until doubled in bulk. Punch down dough, knead several times. Divide into 12 equal portions, roll each into 12-inch rope, covering pieces with tea towel as you work. Bring ends of dough together over-lapping by about 1 inch and stretching the overlap around other end to meet underneath, pinch firmly to seal. Place on floured baking sheet, cover with tea towel and let rise for 15 minutes. Poaching Liquid: In wide saucepan (or Dutch Oven), bring water to boil, add sugar. Slip bagels into water, 3 or 4 at a time, cook over medium heat for 1 minute. Turn, cook for 1 minute. Using slotted spatula, remove bagels to well-greased or parchment paper-lined baking sheets. Glaze: Place sesame seeds in dish. Brush egg over bagels. Using hands, dip egg side into seeds, return to baking sheet. Bake in 400F (200C) oven for 20 to 25 minutes or until tops are golden and bottoms sound hollow when tapped. Transfer to rack to cool. VARIATION: Whole Wheat Cinnamon Raisin Bagels Substitute 1 cup (250 mL) whole wheat flour for 1 cup (250 mL) all-purpose flour. Increase 2 tbsp. (25 mL) sugar to 1/4 cup (50 mL). Stir in 2 tsp. (10 mL) cinnamon along with eggs. After punching down dough, thoroughly knead in 1 cup (250 mL) raisins. Omit sesame seeds.