Cinnamon And Sugar Bagels - cooking recipe

Ingredients

2 cups warm water (110 Degrees)
2 (1/4 ounce) packages active dry yeast
3 tablespoons sugar
3/4 - 1 cup cinnamon-sugar mixture (Save Some For Sprinkling)
1 tablespoon salt
4 1/2 - 5 1/2 cups flour

Preparation

Combine Sugar, Yeast, and Water in Mixer Bowl. Let Stand 5 Min or until Foamy.
Stir In Salt and Cinnamon and Sugar Mix.
Add 3 Cups of Flour and Mix on Medium Speed for 5 Min adding remaining flour a 1/2 a cup at a time until a stiff dough ball is attained.
Turn out dough onto lightly floured surface and kneed dough until no longer sticky. (About 5 - 10 Min).
Place Dough into lightly greased bowl and cover. Allow dough to rise in bowl until it has doubled in size. (About 15 - 25 Min).
Remove dough from bowl to a lightly flowered surface and punch down the dough. Cut the dough into 11 or 12 equal pieces. Roll the pieces out into a snake and combine the ends and turn them inside out to seal. Leave them covered for 15 min to rise one more time.
Fill a 5 quart soup pot with water 4 inches deep (you can add 2 tablespoons honey or sugar for a sweeter bagel). Drop bagels one at a time into the boiling water. Boil about 3-4 at a time or only so many that they float freely, and are not crowded. Simmer for 30 seconds (15 seconds on each side), turning with a slotted spatula. NOTE: Put the top side of the bagel down into water first, and then turn over. When you remove them, the bagels will be top side up and slide off your spatula for draining and adding toppings. Remove and place them gently on a lightly greased cooling rack (that has been placed on top of a clean dish towel) for a few minutes to drain.
Combine one egg yoke with one tablespoon of water and brush on top of the bagels then sprinkle the top of the bagels with more cinnamon and sugar and place them on a lightly greased baking sheet with either parchment paper or corn meal and place into a 400 degree oven for 35 min or until golden brown.