Bagels

BAGELS
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1 pkg. active dry yeast
1 1/2 c. warm water
2 tbsp. sugar
2 tsp. salt
4 1/2 to 5 c. flour
1 gal. boiling water
Bagel toppings (poppy seeds, onion, etc.)

In a small bowl, mix together the warm water, yeast, sugar
and salt. Allow to stand for about 5 minutes (until bubbles
start to form). In a large bowl, place 4 cups of flour and
then add the yeast mixture and the egg. Mix until a
workable dough is formed. Turn out the dough and knead, add
the additional flour as you work the dough. Knead until the
dough is smooth and elastic (about 8 to 10 minutes). Place
the dough into a greased bowl and allow to rise for about
20 minutes. Punch down the dough and place on a slightly
floured board, cut the dough into 18 pieces and roll the
pieces into ropes about 6 inches long. Press the ends
together to form the bagel shape. Place the bagels on a
floured surface and allow to rise for 20 minutes. In a
large saucepan bring the water to a boil, then reduce heat
to simmer. Drop in the bagels, one by one, and simmer for
about 3 minutes. Turn them with a spoon after a minute or
so. Remove the bagels and allow them to drain. Repeat with
the remaining bagels. Shake some cornmeal on a cookie sheet
and place the bagels on this. Place the sheet in a preheated
375 degree oven and bake until golden brown, about 30 or 40
minutes.

If you want to top your bagels, shake the toppings on after
you remove them from the water bath.

If you want onion or garlic flavored bagels, shake on onion
or garlic powder as you roll out the ropes.