2 pkgs. active dry yeast, fast acting
4 1/4 to 4 1/2 c. sifted flour
1 1/2 c. warm water (130 degrees)
3 tbsp. sugar
1 tbsp. salt

In larger mixing bowl combine yeast and 1 3/4 cup flour. Combine water, sugar and salt. Add to yeast mixture. Beat at low speed of electric mixer for 30 seconds, scraping sides of bowl. Beat 3 minutes at high speed. By hand stir in remaining flour to make a moderately stiff dough. Turn out onto floured surface. Knead 5 to 8 minutes until smooth. Cover, let rest 15 minutes. Cut into 12 portions; shape into smooth balls. Punch a hole in center of each with floured finger. Pull gently to enlarge hole, working each bagel into uniform shape. Cover, let rise 20 minutes. In a large kettle combine 1 gallon water and 1 tbsp. sugar bring to a boil. Reduce temperature to a simmer; cook bagels 4 at a time for 7 minutes, turning once. Drain and place on ungreased baking sheet. Bake at 375 degrees for 30 to 35 minutes. Makes 12 bagels.