BAGEL OASIS VERY GOOD BAGEL OR SOFT PRETZELS
Source: New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants
Makes 10 to 12 bagels or 6 large pretzels

1 package active dry yeast
3 teaspoons dark brown sugar
1 1/2 cups warm (105 to 110 degree F) water
1 tablespoon salt
4 cups all-purpose flour
about 1/2 cup cornmeal, for dusting
sesame seeds, poppy seeds, kosher salt, crushed garlic, or minced onion, for toppings (optional)

Proof the yeast by placing it in a large bowl and adding 1 1/2 teaspoons of the brown sugar and the warm water. Stir well and set aside until the mixture bubbles and a slight foam forms on top, about 5 minutes.

Add the remaining 1 1/2 teaspoons sugar and the salt; stir well. Gradually add the flour, 1 cup at a time. Using your hands, mix the dough until the flour is well incorporated. Knead the dough in the bowl until smooth, about 7 minutes. The dough should retain a sheen and not appear too floury. Cover the bowl and set aside to rest in a warm place for 40 minutes.

Lightly dust half a large cutting board with flour and half with cornmeal. Turn out the dough onto the floured side of the board. With a sharp knife, cut a thick 2-inch strip from the dough.

On the cornmeal-dusted board, roll out the strip with the palms of your hands until it resembles a rope as thick as 2 fingers. Grip the right end of the strip with your right hand and loosely hold the middle of the coil with your left hand. Bring the right end to the middle of the coil, stretching the dough slightly as you work. Break off the bagel with your left hand. Use the thumb of your right hand to pinch the bagel together. If it fails to hold together, squeeze the seal in your hand for a few seconds, then reshape the bagel, stretching and squeezing it with your hands. Continue making the rest of the bagels.

Lightly dust a baking sheet with cornmeal. Place each bagel on the prepared baking sheet and set aside in a warm place, uncovered, for 30 minutes.

Preheat the oven to 425 degrees F. Heavily dust another baking sheet with cornmeal.

Fill a large, wide pot two-thirds full of water and bring to a boil. Using a wide, slotted spoon, drop the bagels in batches into the water; they must not touch. Boil on one side for 2 minutes. Turn the bagels and boil on the second side for 1 1/2 minutes. They should firm and puff up. Carefully remove from the water and drain for 1 minute on a rack.

Place the bagels on the prepared baking sheet and sprinkle with the desired topping(s). Immediately place the sheet in the oven and bake for 12 minutes. Turn the bagels and bake until deep golden brown all over, about 7 minutes. Remove from the baking sheets to cool on paper towels.

TO MAKE SOFT PRETZELS:
Make the basic bagel dough.

Cut the dough into strips, and roll out each like a rope. Cut the rope into 6-inch lengths. Take each piece of dough and form it into a horseshoe shape, with the bottom of the horseshoe closest to you. Pull the ends towards each other, as if you were making a circle, but instead cross, then wrap one piece around the other, placing each end on opposite sides of the pretzel loop.

Boil the pretzels according to the instructions for bagels. Dust the pretzels with kosher salt (optional).

Bake at 425 degrees F until golden brown, 20 minutes. Serve warm.