2 cup warm water about 100°-115°F
2 pkg active dry yeast
3 tbsp sugar
3 tsp salt
5 3/4 cup unsifted all purpose-flour
3 qt water with 1 tbsp sugar
1 egg yolk beaten with 1 tbsp water
STEP BY STEP:
Combine water and yeast in the large bowl of an electric mixer let stand 5 minutes, add some sugar and salt, then gradually mix in 4 cups of the flour.
Beat at medium speed for 5 minutes.With a spoon, mix in about 1 1/4 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 unti dough be firmer than for most other yeast breads.
Place in a greased bowl, cover, and let rise about 40 minutes in a warm place until almost doubled.
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 3 1/2 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° oven for about 35 to 40 minutes, or until well browned and crusty. Cool on a rack.
Check out this cookbook for more Southern Foods.
At the Southern Table with Paula Deen