|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1 1⁄2 Cup (24 tbs) (At 110 F)|
|High gluten white bread flour||4 Cup (64 tbs)|
|For water bath|
Sprinkle yeast into warm water in a large bowl and stir gently. Let stand 3 to 5 minutes. Add sugar and continue to stir until dissolved. Mix in salt and flour. Work the dough with your hands, kneading until a stiff dough is formed.
Turn dough onto a floured surface and knead until smooth. Shape dough into a ball and place in an ungreased bowl. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 to 2 hours.
Bring Water Bath ingredients to a boil in a large pot. Preheat oven to 450° F. Meanwhile, punch dough down and divide into 10 equal portions. Form into the shape of doughnuts with an elongated center hole about 1 inch across. (An easy method is to make a flat round, then poke a hole in center with fingers.) Do not make bagels too rounded in height as they will puff up further when baked.
When water comes to a boil, turn heat off. As boiling subsides, slip a few bagels in. Cook for 20 seconds on each side. Immediately lift bagels from water using a slotted spoon. Drain briefly on paper towels. Repeat for remaining bagels.
If sesame or poppy seed bagels are desired, spread seeds on a plate and press one or both sides of bagel into seeds after draining. Place bagels on two greased cookie sheets.
Bake for 10 to 15 minutes. Turn bagels with a spatula and bake another 10 to 15 minutes.