4 1/4 – 4 3/4 All-Purpose Flour
2 Active Dry Yeast
1 1/2 Water
In a mixer bowl combine 1 1/2 cups of the flour and the yeast.
Combine warm water, the 3 Tbsp sugar and the salt. Pour over the flour mixture. Beat at low speed of electric mixer for about 30 seconds scraping the bowl as you mix. Beat 3 minutes at high speed.
Stir in as much remaining flour as you can mixing with a spoon.
Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (knead 6-8 minutes total. Cover; let rest 10 minutes.,
Cut into 12 portions; shape each into a smooth ball. Punch a hole in the center of each. Pull gently to make a 1 1/2-2-inch hole.
Place on a greased baking sheet. Cover, let rise 20 minutes.
Broil 5 inches from heat 3-4 minutes, turning once (tops should not brown.
Heat 1 gallon of water and 1 Tbsp of sugar to boiling; reduce heat. Cook 4 or 5 bagels at a time for 7 minutes, turning once; drain.
Place on a greased baking sheet. Bake at 375: in the oven for 25-30 minutes.
Light Rye Bagels Prepare bagels as above. except substitute 1 1/2 cups rye flour for the first 1 1/4 cups of the all-poupose flour.,
Herb Bagels Prepare bagels as above, except add 2 tsp. dried marjoram, crushed or 1 tsp dried dill; or 1 tsp. dried tarragon, crushed; or 1/2 tsp. garlic powder to the flour-yeast mixture.
Onion Bagels Prepare as above except cook 1/2 cup finely chopped onion in 3 Tbsp butter till tender but not brown. Brush onion mixture over tops of bagels after first 15 minutes of baking.
Poppy or Sesame Seed Bagels Prepare bagels as above except before baking brush tops with beaten egg; sprinkle with the seed.