- 1 TBS active dry yeast
- 1/4 cup warm water
- 2 eggs
- 1 cup sourdough starter
- 1 tsp salt
- 2 TBS sugar
- 3 TBS vegetable oil
- 3 to 4 cups flour
- 4 quarts water
- 2 TBS sugar
Sprinkle yeast over 1/4 cup water. Set aside to soften 5 minutes.
In a large bowl, beat eggs. Stir in sourdough starter, salt, 2 TBS sugar, oil, and softened yeast mixture. Stir in enough flour to make a stiff dough. Turn out onto lightly floured surface. Clean and lightly grease bowl.; set aside.
Knead dough 8 to 10 minutes or until smooth and elastic. Add more flour if necessary. Place in the greased bowl, turning to grease all sides. Cover with a cloth and set in a warm place free from drafts.
Let rise 1 1/2 to 2 hours or until doubled in size. Grease and flour a large baking sheet; set aside.
Punch down dough and turn out onto lightly floured surface. Knead again, about 3 minutes. Divide into 12 equal pieces. Flour your hands. Shape each dough piece into a ball. Use your thumb to press a hole in center of each ball. Gently enlarge the hole by turning ball in your hands as your form dough into a doughnut shape.
Arrange shaped dough on prepared baking sheet. cover with a cloth and set in a warm place free from drafts. Let rise 15 to 20 minutes.
Preheat broiler. In a 5 quart pot, bring 4 quarts of water and 2 TBS sugar to a gentle boil. While water comes to a boil, broil bagels in preheated broiler 2 minutes on each side, turning with a fork. Carefully lower hot broiled bagels gently into boiling sugar-water. Boil only 4 to 5 bagels at a time. Boil 2 minutes on each side. Drain on paper towels 5 minutes.
Reduce oven heat to 375 F. Arrange drained bagels on prepared baking sheet. Bake 25 to 35 minutes or until golden brown with a crisp crust. Remove from baking sheet. Serve hot or cold.