Jo Goldenberg's Parisian Bagels

melindalee.com

sporras

Grandmother of 11 yr. old twin boys, work full time, avid recipe collector. Living in Victoria, TX.

3 ½ cups (approximately), bread flour [or substitute all-purpose flour]

2 packages, dry yeast

3 tablespoons, sugar

1 tablespoon, salt

1 ½ cups, hot water (120 to 130 degrees)

3 quarts water

1 ½ tablespoons, barley malt syrup [or substitute sugar in the same amount]

1 egg white - beaten with 1 teaspoon, water

topping of choice, if any (see Variations, below)

cornmeal for sprinkling on the baking sheet

Directions at melindalee.com

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