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2 cups warm water (100 to 115 degrees F)
2 pkgs active dry yeast
3 tablespoons sugar
3 teaspoons salt
approximately 5 3/4 cups all-purpose flour (unsifted)
3 quarts water with 1 tablespoon sugar
cornmeal
1 egg yolk beaten with 1 tablespoon water
1. Combine water and yeast in the large bowl of an electric mixer; let stand 5 minutes.
2. Stir in sugar and salt; gradually mix in 4 cups of the flour. Beat at medium speed for 5 minutes.
3. With a spoon, mix in about 1 1/4 cups more flour to make a stiff dough. Turn out on a floured board and knead until smooth, elastic, and no longer sticky, about 15 minutes; add more flour as needed (dough should be firmer than for most other yeast breads).
4. Place in a greased bowl, cover, and let rise in a warm place until almost doubled, about 40 minutes. Knead dough lightly, then divide into 12 equal pieces.
5. To shape, knead each piece, forming it into a smooth ball. Holding ball with both hands, poke your thumbs through the center. With one thumb in the hole, work around perimeter, shaping bagel like a doughnut, 3 to 3 1/2 inches across.
6. Place shaped bagels on a lightly floured board, cover lightly, and let stand in a warm place for 20 minutes.
7. Bring the water-sugar mixture to boiling in a 4- or 5-quart pan; adjust heat to keep it boiling gently.
8. Lightly grease a baking sheet and sprinkle with cornmeal.
9. Gently lift one bagel at a time and drop into water; boil about 4 at a time, turning often, for 5 minutes. Lift out with a slotted spatula, drain briefly on a towel, and place on the baking sheet.
10. Brush bagels with the egg yolk glaze and bake in a 400- degree F oven for about 35 to 40 minutes, or until well browned and crusty. Cool on a rack. Makes 12.
NOTE: For WHOLE WHEAT BAGELS: Follow basic recipe,with the following substitutions:
3 tablespoons honey instead of sugar
2 cups whole wheat, 1/2 cup wheat germ, and about 2 3/4
cups all-purpose flour instead of 5 3/4 cups flour
(Mix in all the whole wheat flour and wheat germ and 1 1/4 cups all-purpose flour before beating dough. Then mix in about 1 1/2 cups more all-purpose flour, knead, and finish as directed.)
FOR PUMPERNICKEL BAGELS: Follow basic recipe, with the following substitutions:
3 tablespoons dark molasses instead of sugar
2 cups each rye and whole wheat and about 1 3/4 cups all-purpose flour instead of 5 3/4 cups flour
(Add all the rye and 1 cup each of the whole wheat and all-purpose before beating dough. Then add remaining 1 cup of whole wheat and about 3/4 cup more all-purpose flour, knead, and finish as directed.)
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