Top O' The Mornin' Bagels

2 c. warm water (110F)
1 TBS. honey
1 TBS. molasses
1 TBS. yeast
2 tsp. salt
5 c. all purpose flour
1 egg white
desired toppings

Let yeast melt into warm water and bubble (about 5-10 min). Add to mixer honey, molasses (or use just all honey or molasses if it's easier for you), salt and flour. Mix on high for 5 minutes. Auto knead for 10 - 12 min. Dough should be heavier than regular bread dough. Let rest and rise in bowl for 45-60 minutes. Take out and cut into 12 equal pieces. Roll into balls. Poke thumb in middle to create hole. Twirl dough around finger until you have a bagel. Let rest on lightly floured surface for 10 minutes. Meanwhile, bring large pot of water to a boil. Add 3 TBS. sugar. Place bagels in boiling water for 1 minute, flipping once. Place on large cookie sheet with parchment paper, covered with ground cornmeal. Preheat oven to 400. Brush bagels with whipped egg white. Sprinkle with desired toppings. For example...today, St. Patty's, I added cinnamon and green sugar crystals! I also did a few with parmesan cheese. Yum! Bake at 40o F for 20 minutes, or until golden.