Onion Bagel

5 3/4 cups flour
3 quarts water
1 tablespoon sugar
Cornmeal to sprinkle baking sheet
1 egg yolk
1 tablespoon water
2 cups warm water
2 packages active dry yeast
3 tablespoons sugar
1/2 cup instant toasted onion
3 teaspoons salt
Bagel Platter
Mix warm water, yeast, 3 tablespoons sugar and instant toasted onion. Let stand 5 minutes, stir in salt.
Gradually mix in 4 cups of flour, beat at medium speed for 5 minutes. With spoon add 1 1/4 cups more flour to make a stiff dough. Turn out on a floured board and knead until smooth and elastic, (about 15 minutes), adding more flour as needed. Dough will be firmer than for most yeast breads. Place in a greased bowl, cover, let rise until almost doubled (about 40 minutes). Knead dough lightly and divide into 12 equal pieces. To shape, knead each piece, forming it into a smooth ball. Holding ball with both hands, poke your thumbs through the center. With one thumb in hole, work around perimeter, shaping bagel like a doughnut 3 to 3 1/2 inches across. Place shaped bagels on lightly floured board, cover lightly and let stand in a warm place for 20 minutes. Heat oven to 400 degrees Bring the 3 quarts of water and 1 tablespoon sugar to boiling in large kettle. Adjust heat to keep it boiling gently. Lightly grease baking sheet and sprinkle with cornmeal. Gently lift one bagel at a time and drop into water, boil about 4 at a time, turning often, for 5 minutes. Lift out with slotted spatula, drain briefly on a towel and place on baking sheet. Brush with glaze made with 1 egg yolk and 1 tablespoon water. Bake 35 - 40 minutes, or until well browned and crusty. Cool on rack

via http://www.jewishrecipes.org/