Turn the dough out onto a lightly floured surface. Knead, adding only as much of the remaining flour as needed to keep the dough from sticking, until it is smooth and elastic (about 8 minutes). Shape the dough into a ball. Place in the oiled bowl, turning to bring the oiled side up. Cover and let rise in a warm place away from drafts until it doubles in size (about 30 minutes). Divide the dough equally into pieces, one per finished bagel. Shape each into a ball. Flatten each ball in the palm of your hand. Poke a hole in the center with your finger. Stretch the dough to make the hole about 1" in diameter. Lightly moisten a baking sheet with water. Place the bagels on the baking sheet. Cover with a cloth and let rise until doubled (50-60 minutes). Preheat the oven to 475 degrees. Bring water to a boil in a medium skillet or kettle. Add the second measures of sugar and salt to the water. Boil each bagel in the water for 1 minute per side. Place a linen towel on the baking sheet. Transfer the bagels to the towel on the baking sheet. Bake 5 minutes. Remove from the oven. Turn the bagels over onto an ungreased baking sheet (without a towel).

Bake until golden brown and the bagels make a hollow sound when gently tapped (20-25 minutes). Serve warm or at room temperature.

Yields 8 Bagels.