Directions

1. 1. In a large mixing bowl combine 2 cups of the flour and the yeast. Add the warm water, 3 tablespoons of the sugar, and 1 teaspoon salt to the dry mixture. Beat with an electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. 2. Turn dough out onto a floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Cover and let rest 10 minutes.
3. 3. Grease a baking sheet. Working quickly, divide dough into 12 portions; shape into smooth balls. Punch a hole in center of each; pull gently to make a 2-inch hole. Place on prepared sheet. Cover; let rise 20 minutes (start timing after first bagel is shaped).
4. 4. Broil bagels 5 inches from heat 3 to 4 minutes, turning once (breads should not brown).
5. 5. Meanwhile, in a deep 12-inch skillet or large pot bring 6 cups water and the remaining 1 tablespoon sugar to boiling. Reduce heat. Simmer bagels, uncovered, 4 or 5 at a time, for 7 minutes, turning once. Drain on paper towels. Place drained bagels on a well greased baking sheet. Bake in a 375° F oven for 25 to 30 minutes or till tops are golden. Makes 12.
6. 6. Onion Bagels: Prepare as above, except stir 2 tablespoons dried minced onion into the flour with the yeast.
7. 7. Raisin Bagels: Prepare as above, except stir in 3/4 cup raisins with the all-purpose flour that is stirred in at the end of step 1.
8. 8. Whole Wheat Bagels: Prepare as above, except substitute 1 1/2 cups whole wheat flour for l 1/2 cups of the all-purpose flour that is stirred in at the end of step 1.