*Prepare Primary Sourdough Batter B according to recipe. Be sure that you have saved 1 cup starter separately. Let all ingreds come to room temp. Sift 1 1/2 c flour, salt, sugar into warm bowl. Stir in salad oil eggs. Stir in Primary Batter B add enough additional flour for dough to leave sides of bowl. Turn dough onto well floured board knead in enough additional flour to make dough smooth elastic (abt 1/4 c). Place in warm greased bowl, cover set bowl in warm 85F spot until doubled in bulk. This will take abt. 2 hrs. When doubled, punch down let proof for an additional 1 1/2 hrs or until doubled in bulk. Turn dough out onto floured board divide it into 12-14 equal pieces. Roll each piece into a 6- roll abt 3/4 thick. Pinch the 2 ends together to form a doughnut shape. Boil 4 qts water add 2 tb sugar. Drop each bagel into boiling water 1 at a time. Boil only 4 at a time. Cook until they rise to the top then turn over cook for 2 mins longer. Dont cook longer than 3 mins or they get tough. Remove w/slotted spoon place on greased cookie sheet. When all have been boiled, put in preheated 375F oven bake for 20-25 mins until crusty golden brown. Makes 12-14 bagels.