Pan: 18 By 26-Inch Sheet Pan Temperature: 400 F. Oven

1. Sprinkle Yeast Over Water In Mixer Bowl. Don Not Use Temperatures Above

110F. Mix Well. Let Stand 5 Minutes; Stir.

2. Using A Wire Ship, Add Sugar And Salt To Yeast Solution; Stir Until Ingredients Are Dissolved.

3. Using A Doughhook, Add Flour; Mix At Low Speed 1 Minute Or Until All Flour Is Incorporated Into Liquid. Continue Mixing At Medium Speed 13-15 Minutes Until Dough Is Smooth And Elastic. (Dough Will Be Very Stiff). Dough Temperature Should Be 78-82 F.

4. Cover; Let Rest 15 Minutes.

5. Place Dough On Unfloured Work Surface; Divide Dough Into 3 Oz Pieces; Knead Briefly; Shape Into Balls By Rolling In Circular Motion On Work Surface.

6. Place Balls, In Rows 4 By 6, On 4 Ungreased Sheet Pans.

7. Ferment: Set In Warm Place (80F.) About 15-20 Minutes Or Until Dough Increases Slightly In Bulk.

8. Make-Up: Shape Bagels Like A Doughnut; Flatten To 1/2" Circles, 3/4" Thick. Pinch Center Of Each Bagel Wtih Thumb And Forefinger And Pull Gently

To Make A 1" Diameter Hole And A Total 3 1/2" Diameter, Keeping Uniform Shape. Place On 4 Ungreased Sheet Pans In Rows 4 By 6 Per Pan.

9. Proof: At 90F. Until Bagels Begin To Rise, About 20-30 Minutes.

10. Lightly Grease 5 Sheet Pans; Use 13 1/3 Oz (2 1/2 Cups) Corn Meal. Sprinkle Each Pan With 1/2 Cup Cornmeal.

11. Add 4 Gal Water To Steam Jacketed Kettle Or Stock Pot; Bring To A Boil;

Reduce Heat To A Simmer. Add 3 1/2 Oz (1/2 Cup) Granulated Sugar To Water. Stir Until Dissolved. Gently Drop Bagels One At At Time, Into Water. Cook 30 Seconds; Turn; Cook 30 Seconds. Remove Bagels With Slotted Spoon; Drain.

Place On Sheet Pans In Rows 4 By 5.

12. Bake: 30-35 Minutes Or Until Golden Brown And Crisp. Remove From Pan;

Cool On Wire Racks.

Dough

Is Very Stiff. If Using 20-30 Qt Mixers, Prepare No More Than 50 Portions At A Time.

2. In Step 7 And 9, Bagels Should Not Double In Bulk.

3. In Step 12, If Convection Oven Is Used, Bake At 350F., 15-20 Minutes On High Fan, Open Vent.