Ingredients
- 12 equal (pieces)
- 2 rye
- 1 egg yolk
- 3 qt water
- 4 cups flour
- 2 c warm water
- 2 3/4 cup all purpose flour
- 2 c wheat flour (whole)
- 1 3/4 cups all purpose flour blended (together)
- 1 1/4 cups more flour to make a stiff
- 1/2 cup instant onion to basic dough with the yeast (toasted)
- 3/4 c flour
- 1/2 cup wheat germ
- 4 tb sugar
- 1 tb water
- 3 t dark molasses in place of sugar
- 3 t honey instead
- 3 ts salt
- 2 packages dry yeast (active)
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.
