Soccer Mama

• 1 Tablespoon active dry yeast or 1 (1/4-oz.) package
• 1-1/2 cups lukewarm water 110F (45C)
• 5 cups HOT ROLL MIX
• Cornmeal
• 3 qt. water
• 1 Tablespoon sugar
• 1 egg yolk, beaten
• 1 Tablespoon water
• Poppy seens, sesame seeds or coarse salt

In a large bowl, dissolve yeast in 1-1/2 cups lukewarm water. Beat in 4-1/2 cups HOT ROLL MIX. Let rest 2 minutes. Add enough mix to make a very stiff dough. On a lightly floured surface knead dough until smooth, 5-10 minutes. Add more mix to surface as needed. Dough will be quite firm. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, 30-45 minutes.

Punch down dough; knead 4-5 times. Divide in half. Divide each half into 8 pieces. Shape each piece into a smooth ball. Flatten each ball with palm of hand. Holding a ball with both hands, force one thumb through center. Place bagel on lightly floured surface. Repeat with remaining dough. Cover lightly; let rise in a warm place 2-30 minutes.

Lightly grease 2 baking sheets. Sprinkle with cornmeal; set aside. In a 5-qart pot, bring 3 quarts water to a boil. Add sugar. Lower hear to keep water boling gently.

Use slotted spoon to carefully lower bagels, one at a time, into boiling water. Turning often, cook until slightly puffed, about 5 minutes. Add more water if necessary. Drain bagels briefly on paper towels.

Preheat over to 400F (205C). Arrange bagels, not touching, on prepared baking sheets. Combine egg yolk and 1 Tablespoon water. Brush bagels with egg yolk mixture. Leave plain, or sprinkle with poppy seeds, sesame seeds or coarse salt. Bake 15-20 minutes in oven until browned. Cool on a rack. Makes 16 bagels.

----Make-A-Mix cookbook

My notes: Add more flavor!

• Mix in chives and garlic to the dough. Sprinkle with poppy seeds.
• Mix in cinnamon and craisins or raisins
• Mix in dried minced onion and top with additional onion

• 5 lb. (20 cups) all-purpose flour
• 1-1/4 cups sugar
• 4 teaspoons salt
• 1 cup instant nonfat dry milk

Combine all ingredients in large bowl. Stir together to distribute evenly. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 6-8 months. Makes about 22 cups Hot Roll Mix.

Variation

Use 9 cups whole-wheat flour and 8 cups all-purpose flour instead of 20 cups all-purpose flour. Decrease sugar to 1 cup.