1 pkg. active dry yeast
1 c. warm water (105 to 115 degrees)
2 tbsp. sugar
1/4 tsp. salt
2 3/4 c. all-purpose flour
2 qt. water

Dissolve yeast in 1 cup warm water in large mixing bowl. Stir in sugar, salt and 1 1/4 cups of the flour. Beat until smooth. Mix in remaining flour.

Turn dough onto lightly floured board. Knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 15 minutes.

Punch down dough; divide into 8 equal parts. Roll each part into a ripe 6 inches long; moisten ends with water and pinch to form a bagel. Or shape each part into a smooth ball, punch hole in center and pull gently to enlarge hole and make uniform shape. Let rise 20 minutes.

Heat oven to 375 degrees. Heat 2 quarts water to boiling in large pot. Reduce heat; add 4 bagels. Simmer 2 minutes, turning once. Drain on kitchen towel. Repeat with remaining bagels. Bake on greased baking sheet 30 to 35 minutes or until golden brown. Cool. To serve, toast.

Approximately 180 calories each.