The Basic Bagel

Directions

1. 1
   Combine water and yeast in the large bowl of an electric mixer; let stand 5 minutes.
2. 2
   Stir in sugar and salt; gradually mix in 4 cup of the flour.
3. 3
   Beat at medium speed for 5 minutes.
4. 4
   With a spoon, mix in about 1 1/4 cups more flour to make a stiff dough.
5. 5
   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).
6. 6
   Place in a greased bowl, cover, and let rise in a warm place until almost doubled, about 40 minutes.
7. 7
   Knead dough lightly, then divide into 12 equal pieces.
8. 8
   To shape, knead each piece, forming it into a smooth ball.
9. 9
   Holding ball with both hands, poke your thumbs through the center.
10. 10
    With one thumb in the hole, work around perimeter, shaping bagel like a doughnut, 3 to 3 1/2 inches across.
11. 11
    Place shaped bagels on a lightly floured board, cover lightly, and let stand in a warm place for 20 minutes.
12. 12
    Bring the water-sugar mixture to boiling in a 4 or 5 quart pan; adjust heat to keep it boiling gently.
13. 13
    Lightly grease baking a baking sheet and sprinkle with cornmeal.
14. 14
    Gently lift one bagel at a time and drop into water; boil about 4 at a time, turning often, for 5 minutes.
15. 15
    Lift out with a slotted spatula, drain briefly on a towel, and place on the baking sheet.
16. 16
    Brush bagels with the egg yolk glaze and bake in a 400F (200C) oven for about 35 to 40 minutes, or until well browned and crusty.