2 packages of rapid rise highly active dry yeast (eliminates the need for a second rise, which saves time in the kitchen and the results are still outstanding)
2 cups warm water—about 120°F to 130°F for the highly active yeast. (this is higher than what most yeast calls for, but this is the recommended temperature range printed on the packaging, which works very well in this dough making process)
3 TBL sugar
3 tsp salt (these are teaspoons NOT TBL)
5½ to 6 cups All-purpose flour, unsifted
3 to 4 quarts of water with 2 TBL sugar and 2TBL honey added
¼ cup of cornmeal for sprinkling on baking sheets
1 tsp *onion powder
1 tsp *garlic powder
1 TBL *dried basil
1 TBL *whole caraway seeds
1 egg YOLK beaten with 1 TBL cool water

*Spice ingredients are optional, this is my own personal favorite bagel recipe that offers a very light caraway seed (rye) flavored bagel. I also usually sprinkle ½ teaspoon of the caraway seed on top of the egg washed bagels before baking them. You can eliminate the caraway and basil, however leave in the garlic and onion powder for a real bakery-style "plain" bagel.