A dozen bagels
2 packages active dry yeast
4 1/4 cups sifted all-purpose flour
1 1/2 cup lukewarm water
3 tablespoons sugar
1 tablespoon salt
In large mixer bowl, combine yeast and 1 3/4 cups of flour.
Combine water, sugar and salt. Add to yeast mixture. Beat at low speed
of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in enough of the remaining flour to make a moderately
stiff dough. Turn out on lightly floured surface and knead until
smooth, 5 to 8 minutes.
Cover, let rest 15 minutes. Cut into 12 portions and shape into smooth
balls. Punch a hole in center of each with a floured finger. Pull
gently to enlarge hole, working each bagel into uniform shape.
Cover, let rise 20 minutes.
In large kettle combine 1 gallon water and 1 tablespoon sugar; bring to
a boil. Reduce temperature to a simmer. Cook bagels 4 or 5 at a time,
for 7 minutes, turning once.
Drain and place on ungreased baking sheet. Bake in 375 degree oven for 30 to 35 minutes.