1 package regular or quick-acting active dry yeast
1 cup warm water
4 cups all-purpose or unbleached flour (don't use self-rising flour)
2 tablespoons sugar
2 tablespoons vegetable oil
1 1/2 teaspoons salt
2 eggs
2 quarts water
2 tablespoons sugar
1 egg yolk
1 tablespoon water

Dissolve yeast in warm water in 2 1/2 quart bowl. Stir in 1 1/4 cups of the flour, 2 tablespoons sugar, the oil, salt and eggs. Beat until smooth. Stir in remaining flour. Turn dough onto lightly floured surface: knead until smooth and elastic, about 5 minutes. Place in greased 2 1/2 quart bowl: turn greased side up. Cover and let rise in warm place until double, about 45 minutes. (dough is ready if indentation remains when touched). Punch down dough; divide into 16 equal parts. roll each part into rope, about 6 inches long; moisten ends with water and pinch to form a bagel. Or shape each part into smooth ball; punch hole center and pull gently to enlarge hole and make uniform shape. let rise 20 minutes. Heat oven to 375 F. heat 2 quarts water and 2 tablespoons sugar to boiling in Dutch oven; reduce heat. Add 4 bagels. Simmer uncovered, turning once, 4 minutes; drain on towel. Repeat with remaining bagels, four at a time. Beat egg yolk and 1 tablespoon water slightly; brush over bagels. Bake on greased cookie sheet until golden brown, 30-35 minutes; cool.

16 bagels; 145 calories per bagel.