Plain bagels recipe

Put 3 Tbs of sugar in a bowl, and Dissolve it with 3 cups of warm water.
Add the yeast to the bowl; let it rest for five minutes and then whisk well.
Let the mixture rest in a warm place for 15 – 20 minutes.
Beat in gradually, 5 cups of the flour and 2 Tbs of salt while whisking.
Knead in to a firm smooth elastic dough – add the remaining flour if necessary.
Granish the dough with oil, put back to the bowl and wrap with plastic or cloth.
Place in a warm place for 40 minutes. The mass should be doubled.
Work with the dough and knead well with some flour, in order to remove air bubbles.
Divide the dough into equal portions (about 16-18) and form into small balls.
With your fingers, starch the dough, poke a hole in the center of each ball, and form into a bagel shape.
Let the bagels rest for 15 minutes in a warm place.
Place a large pot of water on the stove and let it come to a boil.
Add in the bagels, and let them simmer of about 2 minutes on each side.
Place the bagels on a dry paper, and brush with the egg. You can add salt paper, poppy seeds or sesame seeds, if you like.
Sprinkle some cornmeal on a baking sheet, and add the bagels on top of it.
Put into a pre-heat oven – 400 degrees / 205 degrees until browned and shiny.