1 pkg. active dry yeast
1 1/2 c. warm water
2 tbsp. sugar
2 tsp. salt
4 1/2 to 5 c. flour
1 gal. boiling water
Bagel toppings (poppy seeds, onion, etc.)

In a small bowl, mix together the warm water, yeast, sugar and salt. Allow to stand for about 5 minutes (until bubbles start to form). In a large bowl, place 4 cups of flour and then add the yeast mixture and the egg. Mix until a workable dough is formed. Turn out the dough and knead, add the additional flour as you work the dough. Knead until the dough is smooth and elastic (about 8 to 10 minutes). Place the dough into a greased bowl and allow to rise for about 20 minutes. Punch down the dough and place on a slightly floured board, cut the dough into 18 pieces and roll the pieces into ropes about 6 inches long. Press the ends together to form the bagel shape. Place the bagels on a floured surface and allow to rise for 20 minutes. In a large saucepan bring the water to a boil, then reduce heat to simmer. Drop in the bagels, one by one, and simmer for about 3 minutes. Turn them with a spoon after a minute or so. Remove the bagels and allow them to drain. Repeat with the remaining bagels. Shake some cornmeal on a cookie sheet and place the bagels on this. Place the sheet in a preheated 375 degree oven and bake until golden brown, about 30 or 40 minutes.

If you want to top your bagels, shake the toppings on after you remove them from the water bath.

If you want onion or garlic flavored bagels, shake on onion or garlic powder as you roll out the ropes.