1 pkg. dry yeast
1 1/2 c. warm water (105 to 115 degrees)
3 tbsp. sugar
1 tbsp. salt
4 to 4 1/2 c. flour
1 gallon water

Stir yeast into 1 1/2 cups warm water in a large bowl; let stand until bubbly, about 5 minutes. Stir in sugar, salt and enough flour to make a soft dough. Knead dough on a lightly floured board until soft and elastic; adding remaining flour as necessary. Let dough stand, covered, in a warm place 15 minutes.

Punch down dough, roll on lightly floured board to a rectangle 4x13 inches (approximately 1 inch thick). Cut dough into 18 strips with a floured knife. Roll each strip gently to form a rope 1/2 inch thick; moisten ends and press together to form bagels. Put bagels on floured cookie sheets. Let stand, covered, for 20 minutes.

Heat 1 gallon of water to boiling in a large saucepan; reduce heat to medium. Place 3 or 4 bagels in saucepan, simmer uncovered, 7 minutes; no longer. Drain on towel. Repeat with remaining bagels. Heat oven to 375 degrees. Bake bagels on ungreased cookie sheets until golden, 30 to 35 minutes. Cool on a wire rack. Makes 18 bagels.

NOTE: To top bagels with poppy or sesame seeds, remove from the oven after 10 minutes of baking. Brush with mixture of 1 beaten egg white and 1 tablespoon water; sprinkle with seeds. Return to oven and continue baking until golden.