Montreal Style Bagel
5 cups all purpose flour
2 Tablespoons instant yeast
1 egg, plus 1 egg yolk
1 teaspoon sugar
2 1/2 teaspoons salt
1/4 cup vegetable oil
1/2 cup liquid honey
1 1/2 cups warm water

Stir flour and yeast together and place in mixmaster. Combine balance of ingredients (total is a scant 2 1/2 cups). Beat with dough hook 3 to 4 minutes. Put dough in an oiled bowl. Cover and put in a warm place for 30 minutes. The oven, turned on for few minutes and then turned off works well here.

Divide into 16 balls. Poke two fingers through center and roll gently on its edges to form a doughnut shape. Let bagel sit for 20 mins covered with a light towel.

In the meantime bring a dutch oven type large pot with 12 cups of water and 1/3 cup liquid honey to a gentle rolling boil. Drop five or six bagel into water and when they rise cook one minute each side. Remove with a slotted spoon onto a plate of sesame or poppy seeds. Turn to cover other side with seeds and place on a Pam sprayed cookie sheet. I use black cookie sheets and prefer to double them.

Bake 425 degrees for 20 minutes