From a box sold in Nampa, Idaho.
Dissolve the yeast in the lukewarm water.
||Mix together and add to the dissolved yeast.|
||Sift together into a mixing bowl.|
||For kneading board.|
||Dissolve the sugar into the boiling water.|
Make a well in center of flour mixture and stir in the yeast liquid–adding the slightly beaten egg when 1/2 the yeast liquid is absorbed. Continue stirring briskly until all the liquid is about absorbed to form a ball of dough. Transfer to, and knead on, a lightly floured board, about two minutes.
Return dough to mixing bowl smooth side up and punch down three times. Cover and let rise at room temperature 15 to 20 minutes or until dough comes to top of bowl. Knead again until smooth and elastic.
Flatten out the dough and curt off approximate sized strips, forming bagels by laying out the strips in circular fashion and pinching the ends together.
Place on a floured cookie sheet and slip under a broiler flame three minutes for the bagels to firm up. Then drop them into the boiling water and cook 15 to 20 minutes.
Again place them on a floured (fine grit floured best) cookie sheet (putting on some poppy seeds if desired) and bake 10 minutes at 375 deg. and then 5 or 6 minutes at 400 deg. or until golden crisp.