Ingredients:
1 cup and 1 tablespoon warm water (110 degrees F/45 degrees C)
1 1/2 teaspoon salt
2 tablespoon white sugar
3 cup bread flour
1 1/4 teaspoon active dry yeast
3 quarts boiling water
3 tablespoons white sugar
1 tablespoon cornmeal
1 egg white
1 tablespoon white and black sesame seeds
garlic powder (optional)
Directions:
Place water, sugar and yeast in the bowl of a mixer and let sit until foamy about 5 minutes. Mix together flour and salt and slowly add to the yeast mixture until completely combined. Using the dough hook or by hand, knead for about 2 minutes until the dough is smooth.
When dough is smooth, and elastic. Place in a bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour until doubled.
Cut dough into 10 equal pieces (for smaller bagels) or 6 equal pieces (for larger bagels), and roll each into a small ball. Flatten balls slightly. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole.
While dough is resting, boil 3 quarts of water in large wide stockpot. Once water has reached a boil, add the three tablespoons of sugar. Boil half the bagels at the time 30 seconds on each side, turning carefully.
Dry on a towel. Brush the bagels with 1 egg white beaten and sprinkle on top sesame seeds and garlic powder.
Bake at 200 degrees (preheated oven) for 15-20 minutes or until brown.
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