1 teaspoon sugar
1 cup warm water
1 Tablespoon dry yeast
1 Tablespoon vegetable oil
3-1/2 cups (about) all-purpose flour
2 teaspoons salt
16 cups water
2 Tablespoons sugar
1/2 cup sesame or poppy seeds
1 egg, beaten
Place sugar and warm water in a large bowl and stir until dissolved. Sprinkle the yeast into the sugar water and let stand until bubbly, about 10 minutes. Whisk together eggs and oil, then beat into yeast. Add 2 cups of the flour, along with the salt, to the yeast mixture until combined. Gradually add enough of the remaining flour until the dough is soft and easy to handle, not sticky.
Knead for 8 to 10 minutes on a floured board until smooth and elastic. Place in a greased bowl, turning to coat, cover with plastic wrap and a towel, and let rise in a warm place for 1 to 1-1/2 hours until doubled.
Preheat oven to 400 F. Line baking sheets with parchment paper or Silpat baking liners.
Punch dough down and knead several times. Divide into 12 pieces and keep covered. Roll each piece into a rope about 12 inches long. Form into a circle, overlapping ends by 1 inch, and pinch firmly to seal.
Keep bagels covered while you prepare poaching liquid.
Bring water to boil in a large, wide stockpot and stir in 1 tablespoon of sugar. Slip bagels into the water, several at a time, and simmer over medium heat for 1 minute, flipping halfway through. As they finish poaching, remove bagels with a slotted spoon and place on prepared baking sheets.
Place sesame seeds in a shallow dish. Brush each bagel with egg wash and dip tops in sesame seeds. Return to baking sheet and bake for 20 to 25 minutes until golden. Bottoms should sound hollow when tapped. Cool on racks.
Yield: 12 bagels