Golden Egg Bagels

To make bagel dough & shape bagels: Whisk together lukewarm water, eggs, 1 1/2 tablespoons sugar, yeast and oil in a large bowl until the yeast dissolves. Stir in 1 cup of the flour. Then stir in 1 tablespoon salt and enough additional flour to make a soft dough, about 2 cups.

Turn the dough out onto a lightly floured surface. Knead, gradually incorporating more flour, until the dough is smooth and quite firm, 10 to 12 minutes. Cover with a towel and let rest for 10 minutes.

Divide the dough into 12 pieces; roll each piece into a 10-inch-long rope. Form into bagels by overlapping the ends up 1 inch. Pinch ends together firmly. Set bagels aside, uncovered, to rise until slightly puffy, about 20 minutes.

To kettle & bake bagels: Meanwhile, preheat oven to 425 degrees F. Line 1 large or 2 small baking sheets with parchment paper and set aside. Bring water, 1 tablespoon sugar and 1/2 teaspoon salt to a boil in a large pot.

Slip several risen bagels at a time into the pot--the water should be at a healthy simmer. Cook for 45 seconds, turn them over with a slotted spoon or tongs, and cook for 45 seconds longer. Drain the bagels on a clean dish towel and place on the prepared baking sheet(s). Brush the bagels with egg white and sprinkle each with 1/2 teaspoon sesame (or poppy) seeds, if using. Bake for 15 minutes. Turn over and bake until golden brown, about 5 more minutes.