3/4 c. water, room temperature
1 1/2 tsp. dry yeast
1 1/2 tsp. salt
1 1/2 tsp. sugar
3 c. flour

Place in bowl water, yeast, salt, and sugar; stir to dissolve. Add 3 cups flour; mix well. Knead smooth, about 10 minutes, on lightly floured board.

Place in greased bowl; cover. Let rise 15 minutes. Punch flat and square, 1 inch thick. Cut about 6 strips, 1 inch wide. Roll with heel of palm to form 1/2 inch diameter strips. Wrap each loosely around first 3 fingers of hand, pinch off ends of dough.

Overlap ends 3/4 inch. Press together to form ring. Then, roll to secure and make even. Cover with towel; let rise 20 minutes. Drop bagels one at a time into 1 gallon boiling water (with 1 tablespoon sugar added). Simmer 7 minutes or until they float. Remove, cool on towel. Bake in baking sheet 30-35 minutes at 400 degrees, turning once. Makes about 6.