Homemade Bagels - Michael Fletcher

(For a few years we lived in a Jewish area of Detroit, Michigan with a bakery nearby.  Fresh warm bagels was almost mandatory every Saturday while we lived there.  These fit the bill if you’ve got the energy!)

2 pkgs yeast                                         

2 cups warm water
3 tbsp sugar                                         
3 tsp salt
5½ cups flour                                      
3 quarts water with 1 tbsp sugar
cornmeal                                              
1 egg yolk

Beat  the egg yolk with 1 tbsp water.  In a large bowl, dissolve yeast in 2 cups warm water.  Add sugar and salt.  In a large pot start cooking the 3 quarts of water with sugar.  Gradually add flour to yeast mixture.  Turn and knead.  Let rise one hour.  Punch down and knead again.  Cut into 12-16 pieces.  Form a ball of each and poke a hole in each of them.  Place on a floured board, cover and let rise for 20 minutes.  Place risen pieces no more than 2 at a time in the now boiling water.  Lightly grease a baking sheet and sprinkle with cornmeal.  Boil the bagel for 5-6 minutes, drain and place on baking sheet on top of the cornmeal.  Brush with egg mixture and bake at 400º for 25-30 minutes until well brown and crusty.