Bagels II

Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup warm water
• 1 tablespoon cornmeal
• 1 egg white

Directions

1. In a large bowl, combine the flour, yeast, salt, and sugar. Stir to combine.
2. Add the warm water and stir until a loose dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until the dough is smooth and elastic.
3. Place the dough in a lightly oiled bowl and cover with a damp cloth. Allow to rise for 30 minutes.
4. After the dough has risen, turn out onto a lightly floured surface. Divide the dough into 8 equal pieces and shape into balls.
5. Using your fingers, press a hole in the center of each ball. Gently stretch the hole to make it larger. Place the bagels on a lightly oiled baking sheet.
6. Mix the egg white with 1 tablespoon of water and brush over the bagels. Sprinkle with cornmeal.
7. Bake at 375°F for 25 minutes, or until golden brown.
8. Allow to cool completely before serving.

Interesting Facts

• Bagels are a type of bread that originated in Poland.
• Bagels are boiled before baking to give them a chewy texture.
• Bagels are often topped with sesame or poppy seeds before baking.