Dissolve yeast in warm water in a metal bowl let stand for 5 minutes. Add sugar to yeast mixture. Add bread flour and salt to wet ingredients. Stir till dough comes together. Knead until smooth. Bring large pot of water to a boil and add 2 Tablespoons of sugar to the water. Divide dough into 4 oz. pieces, roll each piece into a 12 inch rope. Wet ends and fuse to form a ring. Proof for 10 minutes. Drop bagel into a pitcher of warm water to determine readiness. Poach bagels in simmering water for 30 seconds, remove from water and bake in a 400 hundred degree oven.

For poppy, sesame, salt bagels. Dip bagels after poaching into poppy seed, sesame seeds or coarse salt. For Garlic or onions bagels sauteed onion or garlic for 4 minutes. 5 minutes before bagels are done remove from oven, brush top with egg white wash and sprinke sauteed garlic or onions. Return to oven to finish baking. There is no cooking time: its really best to use your senses to gauge when the bagels are done, especially since, as with other dough-related recipes, the bagels will turn out differently and in a different amount of time depending on the weather outside and of course, your kitchen environment.