|All purpose flour||4 1⁄2 Cup (72 tbs)|
|Active dry yeast||2 Tablespoon (2 Packages)|
|Warm water||1 1⁄2 Cup (24 tbs) (110°)|
In large mixer bowl combine 11/2 cups of the flour and the yeast.
Combine water, sugar, and salt.
Add to dry mixture in mixer bowl.
Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in enough of the remaining flour to make a moderately stiff dough.
Turn out onto lightly floured surface and knead till smooth and elastic (8 to 10 minutes).
Cover; let dough rest 15 minutes.
Cut into 12 portions; shape into smooth balls.
Punch a hole in center of each with a floured finger.
Pull gently to enlarge hole, working each bagel into uniform shape.
Cover; let rise 20 minutes.
In large kettle combine 1 gallon water and 1 tablespoon sugar; bring to boiling.
Reduce heat to simmering; cook 4 or 5 bagels at a time for 7 minutes, turning once.
Place on greased baking sheet.
Bake at 375° for 30 to 35 minutes.(For bagels that have been broiled, bake about 25 minutes.)