Bagels

Ingredients

• 4 1/4 to 4 3/4 cups all-purpose flour
• 1 package active dry yeast
• 1 1/2 cups warm water (120° to 130°)
• 1/4 cup sugar

Instructions

1. Combine 2 cups of the flour and the yeast. Add warm water, 3 tablespoons of the sugar, and 1 teaspoon salt. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can.
2. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Cover; let rest 10 minutes. Working quickly, divide dough into 12 portions. Shape each portion into a smooth ball. Punch a hole in the center of each ball with a floured finger. Pull dough gently to make about a 2-inch hole, keeping bagel uniformly shaped. Place on a greased baking sheet. Cover; let rise for 20 minutes. (Start timing after first bagel is shaped.)
3. Broil raised bagels about 5 inches from heat for 3 to 4 minutes, turning once (tops should not brown). Meanwhile, in a 12-inch skillet or 4 1/2-quart Dutch oven bring 6 cups water and remaining 1 tablespoon sugar to boiling. Reduce heat and simmer bagels, four or five at a time, for 7 minutes, turning once. Drain on paper towels. Place drained bagels on a well-greased baking sheet. Bake in a 375° oven for 25 to 30 minutes or till tops are golden brown.
4. Light Rye Bagels: Prepare as above, except stir 1 teaspoon caraway seed, if desired, in with the yeast. Substitute 1 1/2 cups rye flour for 1 1/2 cups of the stirred-in all-purpose flour.
5. Herb Bagels: Prepare as above, except stir 1 1/2 teaspoons dried basil, crushed; 1 1/2 teaspoons dried dillweed; or 1 to 1 1/2 teaspoons garlic powder in with the yeast.
6. Onion Bagels: Prepare as above, except stir 2 tablespoons dried minced onion and, if desired, 2 tablespoons cooked bacon pieces into the flour with the yeast.
7. Whole Wheat Bagels: Prepare as above, except substitute 1 1/2 cups whole wheat flour for 1 1/2 cups of the stirred-in all-purpose flour. Stir 3/4 cup raisins, if desired, in with the whole wheat flour.