-
1
In large mixer bowl, combine 1 cup flour, cornmeal, yeast, 2 tablespoons sugar and salt: mix well.
-
2
Add very warm water (120-130u00b0) and oil to flour mixture.
-
3
Add egg.
-
4
Blend at low speed until moistened: beat 3 minutes at medium speed.
-
5
By hand, gradually stir in enough remaining flour to make a soft dough.
-
6
Knead on floured surface until smooth and elastic, 3 to 5 minutes.
-
7
Place in greased bowl, turning to grease top.
-
8
Cover and let rise in warm place until doubled, about 1 hour (30 minutes for quick rise yeast).
-
9
Punch down dough.
-
10
Divide into 4 parts.
-
11
Divide each part into 3 pieces.
-
12
On lightly floured surface, shape each piece into a smooth ball.
-
13
Punch a hole in the center with a finder.
-
14
Pull dough gently to make a 1 to 2-inch hole.
-
15
Heat 2 quarts of water and 2 tablespoons sugar to boiling.
-
16
Place a few bagels at a time in boiling water.
-
17
Simmer 3 minutes, turning once. Remove with slotted spoon.
-
18
Place on greased cookie sheet.
-
19
Brush tops with 1 egg white, slightly beaten: sprinkle with poppy or sesame seeds.
-
20
Preheat oven to 375u00b0F degrees.
-
21
Bake at 375u00b0 for 20 to 25 minutes until golden brown.
-
22
Remove from cookie sheets: cool.
