Instructions: Make the dough the usual yeast dough way. Let rise once. Divide dough into twelve equal sections. Take a section and roll into ball. Poke thumbs into center and work around to make hole lager that size of a quarter. Repeat with remaining sections. Spread 1/4 cup cornmeal on each of two trays or wooden cutting boards and place eight formed bagels on each about 1" apart. Cover with clean dish towel and place in a warm draft-free spot for 20 minutes to rise. Remove towel and place boards or trays of bagels in refrigerator for 1 hour. Meanwhile, preheat oven to 400. In large pot bring 3 quarts of water and 1 tsp sugar to a boil. Prepare two cookie sheets by spreading them with some additional cornmeal.

After refrigerating an hour, remove bagels and place them four at a time in boiling water. (kettling) The perfect bagel when kettled should sing to bottom of pot of boiling water and rice immediately. Boil for about 4 minutes, turning bagels over every 30 seconds or so with slotted spoon. If they dont sink to the bottom dont worry However if they sink to bottom and lie there whit until they rise to top and they will before timing your 4 minutes. After kettling remove bagels with slotted spoon and place them on top of clean towel for few seconds to drain. Then place bagels on cookie sheets (8). Bake 35 minutes or until golden. After taking them out of oven remove the bagel form cookie sheets and cool on rack 10 minutes.

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