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1
Combine hot water, yeast and sugar.
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2
Let stand 5 min, stir in salt.
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3
Gradually fold in 4 c. of flour, beat at medium speed for 5 min.
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4
With spoon add in 1 1/4 c. more flour to make a stiff dough.
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5
Turn out on a floured board and knead till smooth, elastic, and no longer sticky (about 15 min), adding more flour as needed.
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6
Dough should be firmer than for most yeast breads.
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7
Place in a greased bowl, cover, let rise till almost doubled
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8
(about 40 min).
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9
Knead dough lightly and divide into 12 equal pcs.
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10
To shape, knead each piece, forming it into a smooth ball.
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11
Holding ball with both hands, poke your thumbs through the center.
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12
With one thumb in hole, work around perimeter, shaping bagel like a doughnut 3 to 3 1/2 inches across.
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13
Place shaped bagels on lightly floured board, cover lightly and let stand in a hot place for 20 min.
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14
Bring the 3 qts of water and 1 Tbsp sugar to boiling in large kettle.
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15
Adjust heat to keep it boiling gently.
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16
Lightly grease baking sheet and sprinkle with cornmeal.
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17
Heat oven to 400 degrees.
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18
Gently lift one bagel at a time and drop into water, boil about 4 at a time, turning often, for 5 min.
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19
Lift out with slotted spatula, drain briefly on a towel and place on baking sheet.
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20
Brush with glaze made with 1 egg yolk and 1 Tbsp water.
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21
Bake 35 - 40 min, or possibly till well browned and crusty.
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22
Cold on rack.
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23
WHOLE WHEAT BAGELS: Follow basic recipe, omitting sugar.
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24
Use 3 Tbsp honey instead.
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25
In place of flour, use 2 c. whole wheat flour, 1/2 c. wheat germ, and about 2 3/4 c. all purpose flour, blended together.
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26
Knead with white flour.
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27
PUMPERNICKEL BAGELS: Follow basic recipe, omitting sugar.
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28
Use 3 Tbsp dark molasses in place ofsugar.
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29
In place of flour use 2 c. rye, 2 c. whole wheat, 1 3/4 c. all purpose flour blended together.
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30
Knead with white flour.
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31
ONION BAGELS: Add in 1/2 c. instant toasted onion to basic dough with the yeast , water and sugar in basic recipe.
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32
SEEDED BAGELS: Sprinkle boiled bagels with sesame seed, poppy seed, or possibly caraway seed after using egg wash and before baking.
