Filling of choice such as lox, cream cheese and red onion or peanut butter and jelly, etc.
First mix the yeast with 1 cup warm water and wait 10 minutes until it foams up. Then add in remaining flour, sugar, salt, oil and water and knead until you have a smooth ball, about 10 minutes, adding more water if needed.
Divide the big ball into 8 little balls and let them rest for 10 minutes so the gluten relaxes and you can make bagels!
Meanwhile, preheat oven to 425 degrees F and bring a large pot of water to a boil.
Roll out your dough into strips and bend into a triangle securing at one end.
Boil the bagels for one minute, and flip and boil for one more minute. They should expand a bit.
Then put bagels a cookie sheet lined with parchment paper and top however you like. I did poppy seeds!
Bake for about 20 minutes until brown and crispy.
Recipe by What Jew Wanna Eat at http://whatjewwannaeat.com/poppy-seed-hamantaschen-bagels/