Cream sugar, salt, salad oil, eggs and yolks thoroughly. Add flour, water and yeast and mix until smooth. Temperature of dough 79ºF. Let dough come up to a full rise. Take to bench and scale 4 pounds, 10 ounces. Round up and let round pieces rest for 10 minutes. Cut with dutchess divider. Roll each piece into six-inch ropes and form into circles. Pinch ends together so that they will not come apart. Have ready six quarts of water and three ounces of sugar and bring to a rapid boiling point in a deep kettle. Drop each bagel into the boiling water one at a time, but do not crowd the kettle – boil until the bagels rise to the top then turn over and boil for a minute or two longer. Remove each with a strainer and place on greased baking sheet. Before baking, wash bagels using an egg wash, then bake in a 375ºF oven for 20 to 25 minutes or until crusty and golden brown.
