• 2 pkgs. (1/4 oz. each)active dry yeast
  • 2 c warm water
  • 3 T sugar
  • 5 to 5 1/2 c all-purpose flour, unsifted, divided
  • 3 qts water with 1 T sugar
  • Cornmeal
  • 1 egg yolk beaten with 1 T water


In large bowl, dissolve yeast in water. Stir in sugar and salt; gradually add four cups of the flour. Beat well to make smooth batter. Mix in about 1 1/2 cups more flour to make a stiff dough. Turn out onto floured surface and knead until smooth and elastic, about 10 to 15 minutes. Add more flour if necessary to keep dough from sticking to surface. (Dough should be firmer than most yeast breads.) Turn dough over in well-greased bowl; cover with towel and let rise until doubled in bulk, about 60 to 90 minutes.

Punch dough down, knead lightly to release the air and divide in 16 to 18 equal pieces. To shape, knead each piece into a round ball. Holding ball with both hands, poke thumbs through center. With one thumb in the hole, work around edge of dough, shaping it into doughnut form about 2 1/2 inches across. Place bagels on floured surface, cover with towel and let rise about 20 minutes.

Meanwhile, in 5 qt. pot, bring the water with the sugar to a gentle boil. Lightly grease baking sheets and sprinkle with cornmeal; set aside. Gently lift one bagel at a time and slide into boiling water. Boil five or six bagels at a time for five minutes, turning often with spatula. Lift out with slotted spatula and drain briefly on towel. Place bagels on prepared baking sheets. Brush bagels with egg yolk mixture and bake at 400 degrees F. 25 to 30 minutes, until well browned and crusty. Cool on rack. Makes 16 to 18 bagels

Print this recipe

Submitted 6/13/05.
Source: Detroit Free Press Cookbook
Submitted By: Linda Wilson