Onion Bagels

1. 1

   Combine warm water, yeast and 3 tablespoons sugar. Let stand 5 minutes or until foamy. Stir in salt and onion.

2. 2

   Gradually mix in 4 cups of flour, beat on medium speed for 5 minutes. Add enough of remaining flour to make a stiff dough. Turn onto floured board and knead until smooth and no longre sticky (about 15 minutes), or knead in heavy-duty mixer for 2 minutes, adding more flour as needed.

3. 3

   Place in greased bowl, turning to coat all sides. Cover; let rise until doubled in size (about 40 minutes).

4. 4

   Knead dough lightly and divide into 12 equal pieces. To shape, knead each piece, forming it into a smooth ballHolding ball with both hands,poke your thumbs through the center. With one thumb in hole, work around the perimiter, shaping like a doughnut 3-3 1/2 inches across.

5. 5

   Place shaped bagel on lightly floured board, cover lightly and let stand in a warm place for 20 minutes.

6. 6

   Bring 3 quarts of water and remaining 1 tablespoon of sugar to boiling in a large kettle (like a dutch oven). Adjust heat to keep it gently boiling.

7. 7

   Lightly grease a baking sheet and sprinle with cornmeal. Heat oven to 400 degrees.

8. 8

   Gently lift one bagel at a time and drop into water, boiling 4-5 at a time (depending on the size of your pot). Boil for 5 minutes, turning often.

9. 9

   Lift out with a slotted spoon, drain breifly on a towel and then place on prepared baking sheet. Repeat until all bagels are boiled.

10. 10

    Combine egg yolk with 1 tablespoon water and brush on top of bagels.

11. 11

    Bake for 35-40 minutes, or until well browned and crusty. Cool on rack.

12. 12

    **I like to have smaller bagels, so I divide my dough into 16 pieces and bake for 30-35 minutes.

* Per serving · 4 servings · Values may vary.