4 1/4-4 1/2 c. all-purpose flour
2 pkg. active dry yeast
1 1/2 c. warm water (110 degrees)
3 tbsp. sugar
1 tbsp. salt

In large mixer bowl combine 1 1/2 cups of the flour and the yeast. Combine water, sugar and salt. Add to dry mixture in mixer bowl. Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed.

By hand, stir in enough of the remaining flour to make a moderately stiff dough. Turn out onto lightly floured surface and knead until smooth and elastic (8-10 minutes). Cover; let dough rest 15 minutes.

Cut into 12 portions; shape into smooth balls. Punch a hole in center of each with a floured finger. Pull gently to enlarge hole, working each bagel into uniform shape. Cover; let rise 20 minutes. (Optional step for glossy, smooth surface; place raised bagels on greased baking sheet and broil 5 inches from heat for 1 1/2-2 minutes on each side.)

In large kettle combine 1 gallon water and 1 tablespoon sugar; bring to boiling. Reduce heat to simmering; cook 4-5 bagels at a time for 7 minutes, turning once. Drain. Place on greased baking sheet. Bake at 375 degrees for 30-35 minutes. (For bagels that have been broiled, bake about 25 minutes.) Makes 12.