*  Exported from  MasterCook  *
                                  BAGELS 1
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Warm water
    2       pk           Active dry yeast
    3       tb           Sugar
    3       ts           Salt
    5 3/4   c            Flour
    3       qt           Water
    1       tb           Sugar
    1                    Cornmeal
    1                    Egg yolk
    1       tb           Water
   Combine warm water, yeast and sugar.  Let stand 5
   minutes, stir in salt. Gradually mix in 4 cups of
   flour, beat at medium speed for 5 minutes. With spoon
   add 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),
   adding more flour as needed.  Dough should be firmer
   than for most yeast breads.  Place in a greased bowl,
   cover, let rise until almost doubled (about 40
   minutes).  Knead dough lightly and divide into 12
   equal pieces. 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 hole, work around perimeter, shaping bagel like a
   doughnut 3 to 3 1/2 inches across.  Place shaped
   bagels on lightly floured board, cover lightly and let
   stand in a warm place for 20 minutes. Bring the 3
   quarts of water and 1 tbls sugar to boiling in large
   kettle. Adjust heat to keep it boiling gently.
   Lightly grease baking sheet and sprinkle with
   cornmeal.  Heat oven to 400 degrees. 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
   slotted spatula, drain briefly on a towel and place on
   baking sheet.  Brush with glaze made with 1 egg yolk
   and 1 tbls water. Bake 35 - 40 minutes, or until well
   browned and crusty. Cool on rack.
   WHOLE WHEAT BAGELS:  Follow basic recipe, omitting
   sugar.  Use 3 T honey instead.  In place of flour, use
   2 cups whole wheat flour, 1/2 cup wheat germ, and
   about 2 3/4 cup all purpose flour, blended together.
   Knead with white flour.
   PUMPERNICKEL BAGELS:  Follow basic recipe, omitting
   sugar.  Use 3 T dark molasses in place of sugar.  In
   place of flour use 2 cups rye, 2 cups whole wheat, 1
   3/4 cups all purpose flour blended together.  Knead
   with white flour.
   ONION BAGELS:  Add 1/2 cup instant toasted onion to
   basic dough with the yeast , water and sugar in basic
   recipe. SEEDED BAGELS:  Springle boiled bagels with
   sesame seed, poppy seed, or caraway seed after using
   egg wash and before baking.
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