Bagels (32 medium)

3c. warm water
1 1/2 Tbsp. white sugar (or honey)
1 Tbsp. yeast

3 eggs

1 1/2 Tbsp. oil
2 tsp. salt

up to 10 cups white flour

In a large bowl mix warm water and sugar, sprinkle yeast over and let sit 10 minutes. Meanwhile in a small bowl, whisk eggs, add oil. Then whisk eggs and salt into the yeast. Add 4 cups flour, mix well, then beat for 1 minute. Add more flour until you can knead a stiff dough. Knead on a floured surface for 5 - 10 minutes until smooth and elastic. Let rise for 30 minutes.

After rising, punch down and cut dough into 8 pieces, then cut each of these into 4 pieces. Roll a piece of dough into a 'snake' that you can wrap around your hand overlapping 1-2 inches into a doughnut shape. Overlap and roll them together to make a smooth join. Place on an oiled cookie sheet until you have all rolled.

Next step: Drop (6-8 at a time) into a boiling water bath, boil one minute, flip, boil another minute, lift with slotted spoon to drain. Place on a cookie sheet sprinkled with cornmeal, could sprinkle them with a pinch of poppy seed while still wet.

Bake at 400 degrees for 20-25 minutes, till yummy brown, cool on a towel off the trays.

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See Joanne Gailius' original whole wheat recipe at Full Circle Farms Blog under 'April Bread Recipes'