<http://schema.org/recipeInstructions>
" Make the dough: Combine 4 cups flour and 1 teaspoon yeast in a large mixing bowl. Whisk the water into the flour until smooth. Cover the bowl with plastic wrap and proof the mixture in a warm, draft-free place until bubbly and double in volume -- about 2 hours. Rap the bowl on a work surface to collapse the dough. Add the remaining yeast, 3 cups flour, salt, and honey and mix until the ingredients form a ball. Transfer the dough to a lightly floured surface and knead, working in the remaining flour, until the dough is stiff but satiny -- about 10 minutes. Shape the bagels: Line 2 baking sheets with parchment paper, spray with vegetable oil, and set aside. Shape the dough into thirteen 4 1/2-ounce balls, cover with a clean, damp kitchen towel, and let rise in a warm, draft-free place for 20 minutes. Make a hole in the center of each ball of dough, widening it until the bagel is about 4 inches in diameter. Return the bagels to the baking sheets, cover with plastic wrap, and let rise in a warm, draft-free place for 20 more minutes. Transfer the bagels to the refrigerator and let rest for 12 to 24 hours. Cook the bagels: Fill a large Dutch oven with water and bring to a boil over high heat. Remove bagels from the refrigerator and let rest for 20 minutes. Sprinkle 2 baking sheets with cornmeal. Preheat the oven to 500 degrees F. Add baking soda to the water and poach 2 to 3 bagels at a time for 30 seconds on each side. Remove them with a slotted spoon and place them on the prepared baking sheets. Repeat with remaining bagels. Bake for 5 minutes. Rotate pans, reduce oven temperature to 450 degrees F, and bake until golden brown -- about 15 more minutes. Transfer to a wire rack to cool."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a1186/homemade-bagels-3294/>