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2 1/4 c. sifted all-purpose flour
3/4 c. cornmeal
1 1/2 tsp. salt
4 tbsp. sugar
1 pkg. dry yeast
1 c. warm water
2 tbsp. vegetable oil 1 egg
1 egg yolk or 1 egg white

Mix and sift flour, cornmeal, salt and 2 tablespoons of the sugar. Dissolve yeast in 1/2 cup of warm water. Add to flour mixture. Add oil, remaining 1/2 cup water; stir into flour mixture. Add eggs, stir until dough forms a ball. Turn out on well-floured board and knead 5 minutes. Place dough in greased bowl; cover; let rise until double in size about 1 hour. Punch dough down, let rise a second time until double in size about 1 hour. Punch dough down; turn out on lightly floured board or canvas; knead until smooth and satiny, about 10 minutes.

Divide dough into 12 equal parts. Form into ropes 6 inches long. Pinch ends together to form rings. Drop into rapidly boiling water in deep kettle to which the remaining 2 tablespoons sugar has been added. Cook over moderate heat until bagels rise to surface. Reduce heat, simmer 5 to 6 minutes. Remove bagels with slotted spoon. Place on lightly greased cookie sheet. Cool 5 minutes.

Brush tops with slightly beaten egg yolk or egg white. Bake at 375 degrees for 25 to 30 minutes or until crust is golden brown and crisp. Makes 1 dozen. Tops may be sprinkled with poppy seed or sesame seed if desired before baking.

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