Montreal-Style Bagels (Sesame Seed Bagels)

Ingredients
1 tsp. granulated sugar
1 cup warm water
1 pkg. active dry yeast (1 tbsp.)
2 eggs
1 tbsp. vegetable oil
3 1/2 cups all-purpose flour
2 tbsp. granulated sugar
2 tsp. salt

Poaching Liquid
16 cups water
2 tbsp. granulated sugar

Glaze
1/2 cup sesame or poppy seeds
1 egg, beaten

~In a large bowl, dissolve 1 tsp. sugar in warm water. Sprinkle in the yeast; let stand for 10 minutes or until frothy. Whisk in eggs and oil. Beat in 2 cups of the flour, 2 tbsp. sugar and salt until smooth. With a wooden spoon, gradually stir in enough of the remaining flour to make soft but not sticky dough.

~ Turn out dough onto lightly floured work surface; knead for 8-10 minutes or until smooth and elastic. Place in greased bowl, turn to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk (size), 1 - 1 1/2 hours.

~Punch down dough; turn out onto lightly floured work surface. Knead several times. Divide into 12 pieces; roll each into 12-inch rope, covering ropes with tea towel as you work.

~For each rope, bring ends of dough together, overlapping by about 1 inch and stretching overlap around other end to meet underneath; pinch firmly to seal. Place on lightly floured baking sheet; cover and let rise in a warm draft-free place for 15 minutes.

~ Poaching Liquid: In wide saucepan, bring water to boil; add sugar. Reduce heat to medium. Slip bagels into water, 3 or 4 at a time; cook for one minute. Turn with slotted spatula; cook for one minute. Using spatula, transfer bagels to greased baking sheets.

~ Glaze: Place sesame seeds on a plate. Brush egg over bagels. One at a time, dip egg side into seeds; return to baking sheets. Bake in center of 400'F(200'C) oven for 20-25 minutes or until golden brown and bagels sound hollow when tapped on bottom. Remove form pan; let cool on racks. Makes 12 bagels

~Enjoy :)~