Bagels II

• Ready In: 2 hrs
• Yields: 12 bagels

Ingredients

• 2  packages active dry yeast
• 4 1⁄4-4 1⁄2 cups all-purpose flour, sifted
• 1 1⁄2 cups water, lukewarm
• 3  tablespoons sugar
• 1  tablespoon salt

Directions

1. In large mixer bowl, combine yeast and 1 3/4 cups of flour.
2. 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.
3. Beat 3 minutes at high speed.
4. By hand, stir in enough of the remaining flour to make a moderately stiff dough.
5. Turn out on lightly floured surface and knead until smooth, 5 to 8 minutes.
6. Cover, let rest 15 minutes.
7. Cut into 12 portions and shape into smooth balls.
8. Punch a hole in center of each with a floured finger.
9. Pull gently to enlarge hole, working each bagel into uniform shape. Cover, let rise 20 minutes.
10. In large kettle combine 1 gallon water and 1 tablespoon sugar; bring to a boil.
11. Reduce temperature to a simmer.
12. Cook bagels 4 or 5 at a time, for 7 minutes, turning once. Drain and place on ungreased baking sheet. Bake in 375 degrees oven for 30 to 35 minutes.