Bagels w/variations

MMMMM----- Meal-Master Recipe via Home Cookin 1.3
 
       Title: Bagels w/variations
  Categories: Home Cookin,
       Yield: 12
 
       2 c  warm water
       2 pk Active dry yeast
       3 tb Sugar
       3 ts Salt
   5-3/4 c  Flour
       3 qt Water
       1 tb Sugar
            Cornmeal
       1    Egg yolk
       1 tb Water
            WHOLE WHEAT BAGELS: 
            Follow basic
            recipe, omitting sugar. 
            Use 3 T honey
            instead.  In place of
            flour, use 2
         c  whole wheat flour, 1/2
            cup wheat
            germ, and about 2 3/4 cup
            all purpose
            flour, blended together. 
            Knead with
            white flour.
            PUMPERNICKEL BAGELS: 
            Follow basic
            recipe, omitting sugar. 
            Use 3 T dark
            molasses in place of
            sugar.  In place
            of flour use 2 cups rye,
            2 cups whole
            wheat, 1 3/4 cups all
            purpose flour
            blended together.  Knead
            with white
            flour.
            ONION BAGELS:  Add 1/2
            cup instant
            toasted onion to basic
            dough with the
            yeast , water and sugar
            in basic
            recipe.
            SEEDED BAGELS:  Springle
            boiled bagels
            with sesame seed, poppy
            seed, or
            caraway seed after using
            egg wash and
            before baking.
 
   Combine warm water, yeast and sugar. Let stand 5 minutes, stir in 
   salt. Gradually mix in 4 cups of flour, beat at medium speed for 
   5 minutes. With spoon add 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), adding more 
   flour as needed. Dough should be firmer than for most yeast 
   breads. Place in a greased bowl, cover, let rise until almost 
   doubled (about 40 minutes). Knead dough lightly and 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 hole, work around perimeter, shaping 
   bagel like a doughnut 3 to 3 1/2 inches across. Place shaped 
   bagels on lightly floured board, cover lightly and let stand in a 
   warm place for 20 minutes. Bring the 3 quarts of water and 1 tbls 
   sugar to boiling in large kettle. Adjust heat to keep it boiling 
   gently. Lightly grease baking sheet and sprinkle with cornmeal. 
   Heat oven to 400 degrees.
   
   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 slotted 
   spatula, drain briefly on a towel and place on baking sheet. 
   Brush with glaze made with 1 egg yolk and 1 tbls water.
   
   Bake 35 - 40 minutes, or until well browned and crusty. Cool on 
   rack.
 
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