|Active dry yeast||2 Tablespoon (1 Package)|
|Butter||1 Tablespoon (for greasing)|
|Warm water||2 Cup (32 tbs) (About 110 Degrees Fahrenheit)|
|All-purpose flour||6 Cup (96 tbs), unsifted|
|Water||3 Quart (With 1 Tablespoon Sugar)|
|Sugar||1 Tablespoon (With 1 Tablespoon Sugar)|
|Cornmeal||1⁄2 Cup (8 tbs)|
|Egg yolk||1 , beaten with 1 tablespoon water|
In a large bowl, dissolve yeast in water.
Stir in sugar and salt; gradually mix in 4 cups of the flour.
Beat well to make a smooth batter.
Mix in about 1 1/4 cups more flour to make a stiff dough.
Turn dough out onto a floured board and knead until smooth and elastic (10 to 20 minutes), adding flour as needed to prevent sticking€”dough should be firmer than for most other yeast breads.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 40 minutes).
Punch dough down; knead briefly on a lightly floured board to release air, then divide into 18 equal pieces.
To shape, knead each piece, forming it into a smooth ball.
Holding ball with both hands, poke your thumbs through center.
With one thumb in the hole, work around perimeter, shaping bagel like a doughnut, 2 1/2 to 3 inches across.
Place shaped bagels on a lightly floured board, cover lightly, and let stand in a warm place for 20 minutes.
Bring water-sugar mixture to boiling in a 4 or 5-quart pan; adjust heat to keep it boiling gently.
Lightly grease a baking sheet and sprinkle with cornmeal.
Gently lift one bagel at a time and drop into water; boil about 5 or 6 at a time, turning often, for 5 minutes.
Lift out with a slotted spatula, drain briefly on a towel, and place on baking sheet.
Brush bagels with egg yolk mixture.
Bake in a 400° oven for about 25 to 30 minutes or until well browned and crusty.
Cool on a rack.