Cornmeal Bagels

For the bagel-lover this crunchy cornmeal version will be a special treat.

In large mixer bowl , combine 1 cup flour , cornmeal , yeast , 2 tablespoons sugar and salt: mix well.

Add very warm water and oil to flour mixture.

Add egg.

Blend at low speed until moistened: beat 3 minutes at medium speed.

By hand , gradually stir in enough remaining flour to make a soft dough.

Knead on floured surface until smooth and elastic , 3 to 5 minutes.

Place in greased bowl , turning to grease top.

Cover and let rise in warm place until doubled , about 1 hour.

Punch down dough.

Divide into 4 parts.

Divide each part into 3 pieces.

On lightly floured surface , shape each piece into a smooth ball.

Punch a hole in the center with a finder.

Pull dough gently to make a 1 to 2-inch hole.

Heat 2 quarts of water and 2 tablespoons sugar to boiling.

Place a few bagels at a time in boiling water.

Simmer 3 minutes , turning once.

Remove with slotted spoon.

Place on greased cookie sheet.

Brush tops with 1 egg white , slightly beaten: sprinkle with poppy or sesame see.

all-purpose flour, cornmeal, yeast, sugar, salt, water, oil, egg