In a large bowl, dissolve 1 tsp sugar in water. Sprinkle yeast over top. Let stand for 10 minutes til frothy. Whisk in eggs with oil. Beat in 2 cups of the flour, sugar and salt until smooth. Gradually stir in enough of the remaining flour to make a soft but not sticky dough.
Turn onto a floured surface and knead for 8-10 minutes til smooth and elastic and dough springs back when poked with finger. Place in a greased bowl, turning to grease all over. Cover with plastic wrap and tea towel. Let rise in warm place for 1 -1 1/2 hours or til doubled in bulk.
Punch down; knead several times. Divide into 12 equal pieces. Roll each into a 12 inch rope, covering pieces with towel while working.
Bring ends of dough together, overlapping by about 1 inch and stretching overlap around other end to meet underneath. Pinch firmly to seal. NOTE: Unless ends are pinched together very firmly, they will come apart in the water.
Poaching liquid. In a wide saucepan, bring water to a boil; add sugar. Slip bagels into water, 3-4 at a time; cook over medium heat for 1 minute. Using slotted spoon or spatula, remove bagels to well greased or parchment lined baking sheets.
Glaze: Place sesame seeds in a dish. Brush bagels with egg. Dip bagels in seeds. Return to baking sheet. Bake at 400 F for 20-25 minutes or til tops are golden and bottoms sound hollow when tapped. Transfer to a rack to cool.
Whole wheat Cinnamon Raisin Bagels: Substitute 1 cup whole wheat flour for all purpose. Increase 2 Tb sugar to 1/4 cup. Stir in 2 ts cinnamon along with eggs. After punching down dough, thoroughly knead in 1 cup raisins. Omit sesame seeds.
Canadian Living Nov/93