Bagels Ii - cooking recipe

Ingredients

2 packages active dry yeast
4 1/4 - 4 1/2 cups all-purpose flour, sifted
1 1/2 cups water, lukewarm
3 tablespoons sugar
1 tablespoon salt

Preparation

In large mixer bowl, combine yeast and 1 3/4 cups of flour.
Combine water, sugar and salt. Add to yeast mixture. Beat at low speed of 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 on lightly floured surface and knead until smooth, 5 to 8 minutes.
Cover, let rest 15 minutes.
Cut into 12 portions and 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.
In large kettle combine 1 gallon water and 1 tablespoon sugar; bring to a boil.
Reduce temperature to a simmer.
Cook bagels 4 or 5 at a time, for 7 minutes, turning once. Drain and place on ungreased baking sheet. Bake in 375 degrees oven for 30 to 35 minutes.