Bagels
4 1/2 cups flour
2 packages active dry yeast (approx 4 1/2 teaspoons)
1 1/2 cups warm water (110-115 F)
3 tablespoons sugar
1 tablespoon salt
1 tablespoon sugar
In a large bowl mix 1-1/2 cups of flour with the yeast. Combine warm water, the 3 tablespoons sugar, and salt and then pour it over the flour mixture. Beat the mixture at low speed of electric mixer 1/2 minute, scraping the bowl as you go. Beat 3 minutes at high speed. Stir in remaining flour – as much as you can mix in with a spoon.
Turn out the dough onto a lightly floured surface. Knead in enough of the remaining flour to make a reasonably stiff dough that is smooth and stretchy, about 7 minutes. Cover the dough and let it rest about 10 minutes. Cut into 12 portions; form each portion into a smooth ball. Push a hole in the center of each ball and pull gently to make a 1 to 1/2-2 inch hole. Place it on a greased baking sheet. Cover them and let them rise for about 20 minutes.
Broil 5 inches from heat 3 to 4 minutes, turning once (tops should not brown).
Heat 1 gallon of water and 1 tablespoon of sugar to boiling; reduce heat. Boil 4 or 5 bagels at a time for 7 minutes, turning once; drain. Place on a greased baking sheet. Bake in a 375 F oven for 25 to 30 minutes. Makes 12.
Sesame seed bagels: brush with beaten egg and sprinkle seeds on before final baking.