The Basic Bagel

Directions

Combine water and yeast in the large bowl of an electric mixer; let stand 5 minutes.

Stir in sugar and salt; gradually mix in 4 cup of the flour.

Beat at medium speed for 5 minutes.

With a spoon, mix in about 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; add more flour as needed (dough should be firmer than for most other yeast breads).

Place in a greased bowl, cover, and let rise in a warm place until almost doubled, about 40 minutes.

Knead dough lightly, then 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 the hole, work around perimeter, shaping bagel like a doughnut, 3 to 3½ inches across.

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

Bring the water-sugar mixture to boiling in a 4 or 5 quart pan; adjust heat to keep it boiling gently.

Lightly grease baking a baking sheet and sprinkle with cornmeal.

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 a slotted spatula, drain briefly on a towel, and place on the baking sheet.

Brush bagels with the egg yolk glaze and bake in a 400℉ (200℃) oven for about 35 to 40 minutes, or until well browned and crusty.