Bagels

Ingredients

• 12 ounce beer divided canned (such as Newcastle Brown Ale)
• 21.5 ounces bread flour divided
• 1 teaspoon brown sugar 
• 2.3 teaspoons yeast dry
• 1 large egg whites lightly beaten
• 1 large egg yolk 
• 1 teaspoon cornmeal yellow stone-ground
• 1 teaspoon poppy seeds 
• 1.5 teaspoons salt 
• 1 teaspoon sesame seed 
• 1 cup water 
• 1 teaspoon water 
• 4 cups water 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• knife
• wire rack
• plastic wrap
• measuring cup
• slotted spoon
• dutch oven

Directions

1. Heat 1/2 cup beer and 1 cup water over low heat in a small, heavy saucepan to between 100 and 11
2. Combine beer mixture and yeast in a large bowl, stirring until yeast dissolves.
3. Let stand 5 minutes. Stir in egg white.
4. Lightly spoon flour into dry measuring cups; level with a knife.
5. Add 4 1/4 cups flour and salt to beer mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
6. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour and 15 minutes or until doubled in size. (Gently press two fingers into dough. If an indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
7. Turn dough out onto a lightly floured surface. Divide dough into 10 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), shape each portion into a ball. Make a hole in the center of each ball using your index finger. Using fingers of both hands, gently pull dough away from center to make a 1 1/2-inch hole.
8. Place bagels on a baking sheet coated with cooking spray.
9. Lightly coat bagels with cooking spray; cover with plastic wrap.
10. Let rise 10 minutes (bagels will rise only slightly).
11. Preheat oven to 40
12. Combine remaining beer, 4 cups water, and sugar in a Dutch oven. Bring to a boil; reduce heat, and simmer. Gently lower 1 bagel into simmering beer mixture. Cook 30 seconds. Turn bagel with a slotted spoon; cook an additional 30 seconds.
13. Transfer bagel to a wire rack lightly coated with cooking spray. Repeat procedure with remaining bagels.
14. Place bagels on a baking sheet sprinkled with cornmeal.
15. Combine 1 teaspoon water and egg yolk in a small bowl; stir with a fork until blended.
16. Brush bagels with yolk mixture; sprinkle with sesame and poppy seeds.
17. Bake at 400 for 17 minutes or until golden.
18. Transfer to a wire rack to cool.