The Basic Bagel

1. Combine water and yeast in the large bowl of an electric mixer; let stand 5 minutes.
2. Stiri in sugar and salt; gradually mix in 4 cup of the flour.
3. Beat at medium speed for 5 minutes.
4. With a spoon, mix in about 1 1/4 cups more flour to make a stiff dough.
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. Place in a greased bowl, cover, and let rise in a warm place until almost doubled, about 40 minutes.
7. Kneadi dough lightly, then divide into 12 equal pieces.
8. To shape, knead each piece, forming it into a smooth ball.
9. Holding ball with both hands, poke your thumbs through the center.
10. With one thumb in the hole, work around perimeter, shaping bagel like a doughnut, 3 to 3 1/2 inches across.
11. Place shaped bagels on a lightly floured board, cover lightly, and let stand in a warm place for 20 minutes.
12. Bring the water-sugar mixture to boiling in a 4 or 5 quart pan; adjust heat to keep it boiling gently.
13. Lightly grease baking a baking sheet and sprinkle with cornmeal.
14. Gently lift one bagel at a time and drop into water; boil about 4 at a time, turning often, for 5 minutes.
15. Lift out with a slotted spatula, drain briefly on a towel, and place on the baking sheet.
16. Brush bagels with the egg yolk glaze and bake in a 400 deg. F oven for about 35 to 40 minutes, or until well browned and crusty.
17. Cool on a rack.
18. Makes 12. WHOLE WHEAT BAGELS -----+-----+------ Follow basic recipe, omitting sugar; use 3 Tbl honey instead.
19. In place of the flour, use 2 cups whole wheat, 1/2 cup wheat germ, and about 2 3/4 cups all-purpose flour.
20. Mixi in all the whole wheat flour and wheat germ and 1 1/4 cups all-purpose flour before beating dough.
21. Then mix in about 1 1/2 cups more all-purpose flour, knead, and finish as directed.
22. PUMPERNICKEL BAGELS *+* Follow basic recipe, omitting sugar; instead use 3 Tbl dark molasses.
23. In place of the flour use 2 cups each rye and whole wheat and about 1 3/4 cups all-purpose flour.
24. Add all the rye and 1 cup each of the whole wheat and all-purpose before beating dough.
25. Then add remaining 1 cup of whole wheat and about 3/4 cup more all-purpose flour, knead, and finish as directed.
26. MORE BAGEL VARIETY Try adding 1/2 cup instant toasted onion to the whole wheat or basic bagels; add it to the yeast mixture along with the sugar and salt.
27. Or sprinkle 1/2 tsp poppy or sesame seed or 1/4 tsp coarse salt on each glazed bagel before baking.
28. Or add 1 Tbl caraway seed to pumpernickel bagels, then sprinkle each glazed bagel with 1/2 tsp more caraway seed before baking.