Bagels II

DIRECTIONS

• 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 degrees oven for 30 to 35 minutes.