Montreal-Style Bagels

From Daphna Rabinovitch's Canadian Living Cooks Step by Step

Ingredients:
1 teaspoon granulated sugar
1 cup warm water
1 tablespoon active dry yeast
2 eggs
1 tablespoon vegetable oil
3 1/2 cups all-purpose flour (approximately)
2 tablespoons granulated sugar
2 teaspoons salt

Poaching Liquid:
16 cups water
2 tablespoons granulated sugar

Glaze and Topping:
1/3 cup sesame seeds
1/3 cup poppy seeds

Instructions:
1. In a large bowl, dissolve 1 teaspoon sugar in water. Sprinkle in yeast; let stand for 10 minutes or until frothy. Whisk in eggs and oil. With wooden spoon, beat in 2 cups of the flour, sugar and salt until smooth. Gradually stir in enough of the remaining flour to make soft but not sticky dough.
2. Turn out dough onto lightly floured surface; knead for 8 to 10 minutes or until smooth and elastic, dusting with enough of the remaining flour to prevent sticking. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, 1 to 1 1/2 hours.
3. Punch down dough; turn out onto lightly floured surface. Knead several times. Divide into 12 portions; roll each into a 12-inch rope, covering pieces with a tea towel as you work.
4. Bring ends of each rope together, overlapping by about 1 inch and stretching overlap around other end to meet underneath; pinch firmly to seal. Place on lightly floured baking sheet; cover with tea towel and let rise for 15 minutes.
5. Poaching liquid: In wide saucepan, bring water to boil; add sugar. Slip bagels into water, 3 or 4 at a time; cook over medium heat for 1 minute. Turn and cook for 1 minute. Using slotted spatula, transfer bagels to well-greased baking sheets.
6. Glaze: Place sesame seeds and poppy seeds in separate dishes. Brush egg over bagels. Using hands, dip egg side into seeds; return to baking sheets. Bake in 400F oven for 20 to 25 minutes or until tops are golden. Transfer to rack and let cool.