BAGELS

Makes 8-12

4 ¼ cups all-purpose flour

2 T active dry yeast
1 ½ cups warm water (110° F/45° C)
3 T white sugar
1 T kosher salt
1 T white sugar

Directions:

1. In large bowl, combine 1 ½ cups flour and yeast. Mix water, 3

T sugar and salt together, and add to the dry ingredients. Beat
with a mixer for half a minute at a low speed, scraping the sides
of the bowl clean. Beat at a higher speed for 3 minutes. By hand,
mix in enough flour to make moderately stif dough.

2. Turn out onto a lightly floured surface and knead until smooth
and elastic (8-10 minutes). Cover; let rest for 15 minutes.

3. Cut into 8-12 portions, shape into smooth balls. Poke a hole in
the center with your finger, and gently enlarge the hole while
working the bagel into a uniform shape.
Cover and let rise 20 minutes.

4. Bake at 375° for about 4 minutes. Meanwhile, start a gallon of

water boiling. Put 1 T of sugar in it; mix it around a bit. Reduce
to a simmer.

5. When the bagels are ready, put 4 or 5 bagels into the water,
and cook 30 seconds, turning once. Drain them. Put them back
on the sheet pan, and bake at 375° F for 30 to 35 minutes.
Remove from oven.

6. Broiling option: For a glossier surface, place raised bagels on

a sheet pan before boiling them. Broil them five inches from heat
for 1 to 1 ½ minutes on each side. Then put them into the hot
water to be boiled as above.

Note: do not bake broiled bagels as long as non-broiled ones, 25

minutes should be long enough.