Mini Bagels - cooking recipe

Ingredients

2 c. warm water (110~)
2 pkg. active dry yeast
3 Tbsp. salt
5 3/4 c. all-purpose flour (unsifted; approximate)
3 qt. water with 1 Tbsp. sugar
cornmeal
1 egg yolk, beaten with 1 Tbsp. water
2 Tbsp. poppy or sesame seed (approximate; optional)

Preparation

Stir together water and yeast in large bowl of electric mixer; let stand 5 minutes to soften yeast.
Stir in sugar and salt. Gradually mix in 4 cups of the flour and beat at medium speed for 5 minutes.
With a spoon stir in about 1 1/4 cups more flour to make a stiff dough.
Turn out on a floured board and knead until smooth, elastic and no longer sticky (about 15 minutes).
Add more flour as needed to prevent sticking.
(Dough should be firm.)
Place in greased bowl, cover and let rise in warm place until almost doubled (about 40 minutes).
Punch dough down and divide into thirds.
Set 2/3 of dough aside on floured board; cover with clear plastic film. Form remaining dough into a log and cut into 16 equal pieces.