Categories: Breads 
      Yield: 16 servings 
  
      2    Packets active dry yeast 
    1/2 c  Warm water (105-115f) 
      2 ts Sugar 
      2 c  Lukewarm water 
  2 1/2 ts Salt 
      6 c  Bread flour 
    1/2 c  Yellow cornmeal 
  
  Place yeast in glass with 1/2 cup warm water.  Stir in sugar until yeast is 
  disolved.  Let stand for 5 minutes, until foamy on top. Pour this mixture 
  into a bowl and add 2 cups lukewarm water. Stir in salt. Add the 5 1/2 cups 
  flour a cup at a time, mixing with a wooden spoon to blend after each 
  addition.  Dough will be sticky. 
   
  Spread 1/4 cup of the remaining flour on a work surface.  Place dough on 
  flour.  Place 1/4 cup flour on top of the dough. 
   
  Begin kneading slowly until the flour  comes together with the rest of the 
  dough.  Knead vigorously for 15 minutes.  You may have to add several 
  tablespoons of flour if the mixture is sticky. 
   
  Use a sharp knife dipped in flour cut the dough into 16 equal portions. 
  Roll each portion into a ball.  Poke your thumbs through the center to make 
  a hole about the size of a quarter. 
   
  Spread 1/4 cup cornmeal on each of two trays or cutting boards and place 8 
  formed bagels on each about 1 inch apart. Cover with a clean dish towel and 
  place in a warm draft free spot for 45 minutes to rise. 
   
  Remove towel and place trays of bagels in the refrigerator for 1 hour. 
   
  Pre-heat oven to 400 degrees. Boil 3 cups water in a large pot. Spread 1/4 
  cup yellow cornmeal on 2 cookie sheets. 
   
  Place bagels four at a time into the boiling water.  The perfect bagel 
  should sink to the bottom and rise immediatly.  Boil about 4 minutes 
  turning about every 30 seconds.  Don't worry if your bagels don't sink to 
  the bottom; however if they sink to the bottom and lie there, wait until 
  they flost to the top before timing the 4 minutes. 
   
  Remove bagels with a slotted spoon and place on a clean towel for a few 
  seconds to drain excess water. Place 8 bagels on each cookie sheet. 
   
  You can now add a favorite topping sesame, garlic or onion if desired. Bake 
  35 minutes or until golden.  Remove bagels from cookie sheet and let them 
  cool on a wire rack. From: Gary Fricke