2 pkgs. active dry yeast
4 1/2 c. sifted all purpose flour
1 1/2 c. lukewarm water
3 tbsp. granulated sugar
1 tbsp. salt

In a large mixing bowl, combine yeast and 1 3/4 cups flour. Combine water, sugar and salt. Add to yeast mixture. Beat at low speed with electric mixer for 30 seconds, scraping bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough flour to make a stiff dough. Turn out on lightly floured surface and knead until smooth, 5 to 8 minutes. Cover and let rest 15 minutes. Cut dough into 12 portions; shape into smooth balls. Punch a hole in the center of each ball with a 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 of water and 1 tablespoon salt; bring to a boil. Reduce temperature to simmering; cook bagels in water 4 or 5 at a time, for 7 minutes, turning once. Drain, place on ungreased baking sheet. Bake in 375 degree oven for 30 to 35 minutes.

Toppings of poppy seeds, herbs, coarse salt, or onions may be sprinkled on bagels before baking.