|Active dry yeast||2|
|Lukewarm water||1 1⁄2 Cup (24 tbs)|
|All purpose flour||2 2⁄3 Cup (42.67 tbs)|
Combine yeast and 1 3/4 cups flour.
Add water, 3 tablespoons sugar and salt.
Beat with an electric mixer at a low speed for 1/2 minute, constantly scraping the sides of the bowl, then beat at high speed for 3 minutes.
Stir in enough of the remaining flour to make a moderately stiff dough.
Turn out onto a lightly floured board and knead until smooth.
Cover and let rest 15 minutes.
Divide dough into twelve portions.
Shape portions into smooth balls and punch a hole in the center of each with a floured finger.
Pull gently to enlarge hole, keeping uniform shape.
Cover and let rise 20 minutes.
In a stockpot, combine 1 teaspoon sugar and 1 gallon of water.
Bring water to a boil over medium-high heat.
Reduce to simmer.
Place four bagels in simmering water and cook 7 minutes, turning once, then drain on a paper towel.
Repeat with remaining bagels, cooking four at a time.
Preheat oven to 375° F.
Bake bagels on an ungreased baking sheet 30 to 35 minutes.