Bagels

Bagels

INGREDIENTS

4-1/2 cups (1050 ml) flour
2 pkgs. active dry yeast (approx. 4-1/2 tsp (20 ml).)
1-1/2 cups (350 ml) warm water (110-115 degrees)
3 tbsp (45 ml) sugar
1 tbsp (15 ml) salt
1 tbsp (15 ml) sugar

METHOD

In mixing bowl, combine 1-1/2 cups (350 ml) of the flour and the yeast.
Combine warm water, 3 tbsp (45 ml) sugar, and salt.
Pour over flour mixture.
Beat with electric mixer at low speed.
Stir in as much remaining flour as you can mix in with a spoon.
Turn out onto lightly floured surface.
Knead in enough remaining flour to make a moderately stiff dough that is smooth & elastic, 6 to 8 minutes total.
Cover, let rise 20 minutes.
Broil 5 inches from heat 3 to 4 minutes, turning once (tops should not brown).
Heat 1 gallon (3.8 ltr) water and the 1 tbsp (15 ml) sugar to boiling; reduce heat.