Instructions: In a large bowl, dissolve yeast in warm water. Stir in sugar and salt; gradually mix in 4 cups of the flour. Beat well to make a stiff dough.

Turn dough out onto a floured board and knead until smooth and satiny

(about 10 to 20 minutes), adding flour as needed to prevent sticking - dough should be firmer than for most other yeast breads. Place dough in a greased bowl; turn over to grease top. Cover and let rise in a warm place until doubled (about 40 minutes).

Punch dough down; knead briefly on a lightly floured board to release air, then divide into 18 equal pieces. Form each piece into a smooth ball by gently kneading. Holding ball with both hands, poke your thumbs through center. With one thumb in the hole, work around perimeter, shaping bagel like a doughnut, 2 1/2 to 3 inches across. Place shaped bagels on a lightly floured boards, cover lightly, and let stand in a warm place for 20 minutes.

Bring sugar-water mixture to boiling in a 4 or 5-quart pan; adjust heat to keep it boiling gently. Lightly grease 2 baking sheets (at least 12 by 15 inches) and sprinkle with cornmeal. With a slotted spatula, lift one bagel at a time and lower into water; boil 5 or 6 at a time, turning often, for 5 minutes. Lift out of pan, drain briefly on a towel, and place on baking sheet.

Brush bagels with egg yolk mixture. Bake in a preheated 400 F degree oven for 25 to 30 minutes or until well browned and crusty. Let cool on a rack.

Makes 18 bagels.

WHOLE WHEAT BAGELS Follow directions for bagels, but omit the 3 tablespoons sugar, use 3 tablespoons honey instead. In place of the flour use 2 cups whole wheat or graham flour, 1/2 cup wheat germ, and about 2 1/2 cups all- purpose flour. Mix in all the whole wheat flour and wheat germ and 1 1/4 cups of the all-purpose flour before beating dough. Then mix in about 1 1/2 cups more all-purpose flour; knead and finish as directed.

PUMPERNICKEL BAGELS Follow directions for bagels, but omit the 3 tablespoons sugar; use 3 tablespoons dark molasses instead. In place of the flour use 2 cups rye flour, 2 cups whole wheat flour or graham flour, and about 1 3/4 cups all-purpose flour. Add all the rye and 1 cup each of the whole wheat and all-purpose flour before beating dough. Then add remaining 1 cup whole wheat and about 3/4 cup more all-purpose flour; knead and finish as directed.

OTHER BAGEL VARIETIES Add 1/2 cup instant toasted onion to Bagels or Whole Wheat Bagels - add it to yeast mixutre along with the sugar and salt. Or sprinkle 1/2 teaspoon poppy seeds or sesame seeds or 1/4 teaspoon coarse salt on each glazed bagel before baking. Or add 1 tablespoon caraway seeds to Pumpernickel Bagels, then sprinkle each glazed bagel with 1/4 teaspoon more caraway seeds before baking.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.