In a large mixing bowl, dissolve 1 pkg. dry active yeast in 1/2 cup warm water.
Beat in 1/4 cup salad oil and 1 egg.
Sift together 3 cups sifted all-purpose flour, 2 tablespoons sugar and 1 1/2 teaspoons salt.
Stir vigorously into yeast and water.
Knead mixture on a floured board.
Return to bowl and cover.
Let rise in a warm place until doubled in volume.
Turn onto floured board.
Knead at least 5 minutes (preferably 10 minutes).
Divide dough into 12 even pieces.
Roll each piece on floured board to a 9-inch strip.
Dampen and pinch ends together.
Place 6 of the bagels on a floured cookie sheet and set in preheated broiler 6 inches from source of heat.
Broil 1-2 minutes, or until golden.
Drop bagels, uncooked side down, into 4 qts. rapidly boiling water in a large kettle.
Cook, uncovered, over medium heat 10 to 15 minutes.
Remove with a slotted spoon and place uncooked side up on cookie sheet.
Bake 10 minutes at 400°.
Brush with a little egg glaze made by beating together 2 egg yolks and 2 tablespoons water.
Return bagels to oven and bake 5 minutes more, or until they are crispy and golden brown.
Repeat process with 6 remaining bagels.
Note: After brushing the bagels with egg glaze, bagels may be sprinkled with poppy seeds, coarse salt or onion flakes.
Though this recipe takes some time, we feel the results are special enough to warrant the trouble.