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