Instructions: Combine the warm water and yeast in a medium bowl and stir until the yeast is dissolved. Be sure the water is not too hot, or it may kill the yeast.

Add the corn syrup, molasses, and oil to the bowl and stir thoroughly. Add the salt. Pour the 2 cups of bread flour into the bowl and incorporate it with the other ingredients.

Sprinkle a little of the reserved flour over the dough in the bowl and turn it out onto a surface that has been dusted with more of the reserve flour (depending on your climate you may not have to use all of the reserve flour, but you will surely use most of it). The dough should become very smooth and elastic, dry to the touch, and not tacky. You will have to knead for 6 to 7 minutes to get the right consistency.

Put the dough back into the bowl or another container, cover, and let it rise in a warm place for 30 to 40 minutes. The dough should double in size.

Punch down the dough and cut it into 4 even portions. Working with one portion of the dough at a time, form the dough into a ball. Turn the edge of the dough inward with your fingers while punching a hole in the center with your thumbs. Work the dough in a circle while stretching it out and enlarging the center hole so that it looks like a doughnut. The hole should be between 1 to 1 1/2 inches in diameter. Place the 4 portions of shaped dough onto a greased board or baking sheet, cover (a clean towel works well), and allow the dough to rise for 20 to 30 minutes. The dough should nearly double in size.

Preheat the oven to 400 degrees. Fill a medium saucepan 2/3 full of water and bring it to a boil. Add 1 1/2 tablespoons of sugar to the water.

Working with one bagel at a time, first enlarge the hole if it has closed up to less than 3/4 of an inch. Be careful not to overwork the dough at this point or it wont have the proper consistency. Drop the bagel into the water, cover the saucepan, and boil for 20 seconds. Flip the bagel over, and boil for another 20 seconds. Immediately take the bagel out of the water with a slotted spoon, let the water drip off for about 10 seconds, then place the bagel onto a baking sheet that has been dusted with cornmeal. Repeat for the remaining bagels. Be sure the bagels do not touch each other.

After the bagels have been arranged on the cornmeal-dusted baking sheet, and while they are still moist, sprinkle a scant teaspoon each of dry minced onion and dry minced garlic over the top of each bagel. Combine the poppy seeds, caraway seeds, sesame seeds, and kosher salt in a small bowl. Sprinkle 1/4 of the mixture over the top of each bagel.

Bake the bagels for 26 to 30 minutes, or until they are golden brown.

This recipe yields 4 bagels.

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