4 1/4 to 4 3/4 c. all-purpose flour
1 pkg. active dry yeast
1 1/2 c. warm water (120 to 130 deg F)
1/4 c. sugar
Combine 2 c. of the flour and the yeast. Add warm water, 3 Tblsp. of
the sugar, and 1 tsp. salt. Beat w/electric mixer on low speed 30
seconds, scraping bowl constantly. Beat on high speed for 3 min.
Using a spoon, stir in as much remaining flour as you can. Turn out
onto a lightly floured surface. Knead in enough remaining flour to
make a moderately stiff dough that is smooth and elastic (6-8 min.
total). Cover, let rest 10 min. Working quickly, divide dough into
12 portions. Shape each portion into a smooth ball. Punch a hole in
the center of each ball with a floured finger. Pull dough gently to
make about a 2 inch hole, keeping bagel uniformly shaped. Place on a greased baking sheet. Cover, let rise 20 min. (Start timing after
1st bagel is shaped.) Broil raised bagels about 5 inches from heat,
3-4 min. turning once (tops should not brown). Meanwhile, in a 12
inch skillet or 4 1/2 qt. Dutch oven bring 6 c. water and remaining 1
Tblsp. sugar to boiling. Reduce heat and simmer bagels, 4 or 5 at a
time, for 7 min., turning once. Drain on paper towels. Place drained
bagels on well greased baking sheet. Bake at 375 deg F for 25-30 min. or till tops are golden brown. Makes 12 bagels.
Light Rye Bagels: Prepare as above, except stir 1 tsp. caraway seed,
if desired, in with the yeast. Substitute 1 1/2 c. rye flour for 1
1/2 c. of the stirred-in all purpose flour.
Herb Bagels: Prepare as above, except stir 1 1/2 tsp. dried basil,
crushed; 1 1/2 tsp. dried dillweed; or 1 to 1 1/2 tsp. garlic powder
in with the yeast.
Onion Bagels: Prepare as above, except stir 2 Tblsp. dried minced
onion and, if desired, 2 Tblsp. cooked bacon pieces into the flour
with the yeast.
Whole Wheat Bagels: Prepare as above, except substitute 1 1/2 c. whole wheat flour for 1 1/2 c. of the stirred-in all purpose flour. Stir
3/4 c. raisins, if desired, in whole wheat flour.
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