Bagels

• 2 packages active dry yeast
• 2 cups warm water ("almost too warm for the inside of your wrist")
• 3 Tbl sugar
• 3 tsp. salt
• 5 ½ to 6 cups all-purpose flour
• 1 Tbl sugar in 3 quarts water
• cornmeal
• 1 egg yolk, beaten with 1 Tbl water

In a large bowl, dissolve yeast in warm water. Stir in sugar and salt: gradually mix in 4 cups of the flour. Beat well to bake a smooth batter. Mix in about 1¼ cups more flour to make a stiff dough.

Turn dough out onto a floured board and knead until smooth and satiny (about 10 to 20 minutes), adding flour as needed to prevent sticking. Dough should be firmer than for most other yeast breads. Place dough in a creased bowl: turn over to grease top. Cover and let rise in a warm place until doubled (about 40 minutes).

Punch dough down: knead briefly on a lightly floured board to release air, then divide into 18 equal pieces. Form each into a smooth ball by gently kneading. Holding ball with both hands, poke your thumbs through center. With one thumb in the hole, work around the perimeter, shaping bagel like a doughnut, 2 ½ to 3 inches across. Place shaped bagel on a lightly floured board, cover lightly, and let stand in a warm place for 20 minutes.

Bring sugar-water mixture to boiling in a four or 5-quart pan; adjust heat to keep in boiling gently. Lightly grease 2 baking sheets (at least 12 by 15 inches) and sprinkle with cornmeal. With a slotted spatula, lift one bagel at a time and lower into water, boil 5 or 6 at a time, turning often, for 5 minutes. Lift out of pan, drain briefly on a towel, and place on baking sheet.

Brush bagels with egg yolk mixture. Bake in a preheated 400° oven for 25 to 30 minutes or until well browned and crusty. Let cool on a rack. Makes 18 bagels.