· 2 cups warm water
· 2 (¼ ounce) packets bulk active dry yeast
· 4 tablespoons sugar , divided
· 1 tablespoon salt
· ½ cup chopped dehydrated onion
· 5 -5 ¾ cups flour
· cornmeal , for sprinkling on baking sheet
· 1 egg yolk
· 1 tablespoon water
Combine warm water, yeast and 3 tablespoons sugar. Let stand 5 minutes or until foamy. Stir in salt and onion. Gradually mix in 4 cups of flour, beat on medium speed for 5 minutes. Add enough of remaining flour to make a stiff dough. Turn onto floured board and knead until smooth and no longer sticky (about 15 minutes), or knead in heavy-duty mixer for 2 minutes, adding more flour as needed.
Place in greased bowl, turning to coat all sides. Cover; let rise until doubled in size (about 40 minutes). Knead dough lightly and divide into 12 equal pieces. To shape, knead each piece, forming it into a smooth ball. Holding ball with both hands, poke your thumbs through the center.
With one thumb in hole, work around the perimeter, shaping like a doughnut 3-3 1/2 inches across. Place shaped bagel on lightly floured board, cover lightly and let stand in a warm place for 20 minutes. Bring 3 quarts of water and remaining 1 tablespoon of sugar to boiling in a large kettle (like a dutch oven).
Adjust heat to keep it gently boiling. Lightly grease a baking sheet and sprinkle with cornmeal. Heat oven to 400 degrees. Gently lift one bagel at a time and drop into water, boiling 4-5 at a time (depending on the size of your pot). Boil for 5 minutes, turning often.
Lift out with a slotted spoon, drain briefly on a towel and then place on prepared baking sheet. Repeat until all bagels are boiled. Combine egg yolk with 1 tablespoon water and brush on top of bagels. Bake for 35-40 minutes, or until well browned and crusty. Cool on rack.
For coffee with your bagels, check out our coffee gallery.