Mom's Best Bagels

Directions

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 1¼ 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 3½ 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℉ (200℃).

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 to 40 minutes, or until well browned and crusty.

Cool on rack.