Before I get to the Bagels
though I want to tell you about my cute little bread basket.

 I love this little canvas bread basket.

It was a gift from my friend Monique (La Table De Nana)

What better way than filled with homemade Bagels.

Bagels are easy to make and they freeze well.  

 Takes less than four hours from start to finish.

Bagel Pictorial

Nice to be able to just pull a bagel out of the freezer.

Dinner last night was Bagels, 

 

Cream Cheese 

and

Smoked Salmon.

Bagels

Source: Hors d’oeuvres Cook Book. (1981)

I have typed it exactly how the recipe is printed in the book. If you have a bread machine or kitchenaide by all means use it to do most of the kneading. I always like to finish the kneading by hand. You can also make these in to normal size bagels. I have used this recipe since 1981. I have tried other recipes but this is my favourite one.

2 cups warm water
2 packages active dry yeast
3 tablespoons sugar
1 tablespoon salt
About 5 3/4 cups all-purpose flour, unsifted
3 quarts water with 1 tablespoon of sugar
Cornmeal
1 egg yolk beaten with 1 tablespoon water
About 2 tablespoons poppy or sesame seeds.

Stir together water and yeast in large bowl of electric mixer; let
stand 5 minutes to soften yeast. Stir in the Sugar and Salt.  Gradually
mix in 4 cups of the flour and beat at medium speed for 5 minutes. With
a spoon, stir in about 1 1/4 cups more flour to make a stiff dough.

turn out on a floured board and knead until smooth, elastic, and no
longer sticky, (about 15 minutes); add more flour as needed to prevent
sticking – dough should be firmer than for most other yeast breads.
Place in a greased bowl, cover, and let rise in a warm place until
almost doubled ( about 40 minutes to 1 hour).

Punch dough down and divide into thirds. Set 2/3 of dough aside on a
floured board; cover with clear plastic. form remaining 1/3 dough in a
log and cut into 16 equal pieces.

to shape, knead each piece into small ball and poke thumbs through
centre. With one thumb in hole (hole should be at least 1/2 inch) work
fingers around perimeter, shaping ball into a small donutlike shape
about 1 1/2 inches in diameter. Place bagels on a floured board or tray
and let stand 20 minutes.

Bring water-sugar mixture to a boil in a 4 to 5 quart pan; adjust heat
to keep it boiling gently. Lightly grease a baking sheet and sprinkle
with cornmeal. Lift bagels carefully and drop into water (about 6 at a
dtime) boil gently for 1 minute turning only once (30 seconds each
side). Lift out with slotted spoon and drain very briefly on paper
towels, and place on baking sheet. Brush with 1/3 of the egg yolk
glaze, sprinkle with seeds and bake in a 400° oven for 20 minutes or
until richly browned. cool on racks.

Repeat with remaining 2/3 dough (you may need to punch it down before
shaping,) working with 1/3 at a time. Makes 48 cocktail size bagels.