Bagels W/variations

Ingredients

475 ml warm water
2 packages dry yeast
50 gr sugar
8 gr salt
95 gr flour
2,800 ml water
1 egg yolk
16 ml water
16 ml honey instead
250 gr wheat flour
65 gr wheat germ
350 gr all purpose flour
16 ml dark molasses in place of sugar
2 rye
220 gr all purpose flour blended
120 gr instant onion to basic dough with the yeast
500 gr flour
160 gr more flour to make a stiff
12 equal

Instructions

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 9 cm across. Place shaped bagels on lightly floured board, cover lightly and let stand in a warm place for 20 minutes. Bring the 3 litre 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.