Cornmeal Bagels - cooking recipe

Ingredients

3 - 3 1/4 cups all-purpose flour
1/2 cup cornmeal
2 1/4 teaspoons yeast (or one packet)
2 tablespoons sugar
1 1/2 teaspoons salt
1 cup water
2 tablespoons oil
1 egg

Preparation

In large mixer bowl, combine 1 cup flour, cornmeal, yeast, 2 tablespoons sugar and salt: mix well.
Add very warm water (120-130\u00b0) and oil to flour mixture.
Add egg.
Blend at low speed until moistened: beat 3 minutes at medium speed.
By hand, gradually stir in enough remaining flour to make a soft dough.
Knead on floured surface until smooth and elastic, 3 to 5 minutes.
Place in greased bowl, turning to grease top.
Cover and let rise in warm place until doubled, about 1 hour (30 minutes for quick rise yeast).
Punch down dough.
Divide into 4 parts.
Divide each part into 3 pieces.
On lightly floured surface, shape each piece into a smooth ball.
Punch a hole in the center with a finder.
Pull dough gently to make a 1 to 2-inch hole.
Heat 2 quarts of water and 2 tablespoons sugar to boiling.
Place a few bagels at a time in boiling water.
Simmer 3 minutes, turning once. Remove with slotted spoon.
Place on greased cookie sheet.
Brush tops with 1 egg white, slightly beaten: sprinkle with poppy or sesame seeds.
Preheat oven to 375\u00b0F degrees.
Bake at 375\u00b0 for 20 to 25 minutes until golden brown.
Remove from cookie sheets: cool.