No-fail bagels

 
                               NO-FAIL BAGELS
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Packets active dry yeast
      1/2   c            Warm water (105-115f)
    2       ts           Sugar
    2       c            Lukewarm water
    2 1/2   ts           Salt
    6       c            Bread flour
      1/2   c            Yellow cornmeal
 
   Place yeast in glass with 1/2 cup warm water.  Stir in
   sugar until yeast is disolved.  Let stand for 5
   minutes, until foamy on top. Pour this mixture into a
   bowl and add 2 cups lukewarm water. Stir in salt. Add
   the 5 1/2 cups flour a cup at a time, mixing with a
   wooden spoon to blend after each addition.  Dough will
   be sticky.
   
   Spread 1/4 cup of the remaining flour on a work
   surface.  Place dough on flour.  Place 1/4 cup flour
   on top of the dough.
   
   Begin kneading slowly until the flour  comes together
   with the rest of the dough.  Knead vigorously for 15
   minutes.  You may have to add several tablespoons of
   flour if the mixture is sticky.
   
   Use a sharp knife dipped in flour cut the dough into
   16 equal portions. Roll each portion into a ball.
   Poke your thumbs through the center to make a hole
   about the size of a quarter.
   
   Spread 1/4 cup cornmeal on each of two trays or
   cutting boards and place 8 formed bagels on each about
   1 inch apart. Cover with a clean dish towel and place
   in a warm draft free spot for 45 minutes to rise.
   
   Remove towel and place trays of bagels in the
   refrigerator for 1 hour.
   
   Pre-heat oven to 400 degrees. Boil 3 cups water in a
   large pot. Spread 1/4 cup yellow cornmeal on 2 cookie
   sheets.
   
   Place bagels four at a time into the boiling water.
   The perfect bagel should sink to the bottom and rise
   immediatly.  Boil about 4 minutes turning about every
   30 seconds.  Don't worry if your bagels don't sink to
   the bottom; however if they sink to the bottom and lie
   there, wait until they flost to the top before timing
   the 4 minutes.
   
   Remove bagels with a slotted spoon and place on a
   clean towel for a few seconds to drain excess water.
   Place 8 bagels on each cookie sheet.
   
   You can now add a favorite topping sesame, garlic or
   onion if desired. Bake 35 minutes or until golden.
   Remove bagels from cookie sheet and let them cool on a
   wire rack. From: Gary Fricke
  
 
 
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