Bagels

Temp: 375^oF             Time: 25-30 minutes

4-1/4 to 4-3/4 cups flour

2 pkg active dry yeast
1-1/2 cups warm water
3 Tbsp sugar
1 Tbsp salt
1 Tbsp sugar

In a bowl, combine 1-1/2 cups of the flour and the yeast. Combine warm water, the 3 Tbsp of sugar and the salt.  Pour over the flour mixture.  Beat at low speed of electric mixer 1/2 minute, scraping bowl.  Beat three minutes at high speed.  Stir in as much remaining flour as you can mix in with a spoon.

Turn onto a lightly floured surface.  Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (eight minutes total).  Cover, let rest 10 minutes.

Cut into 8 medium sized or 12 small portions; shape each into a smooth ball.  Punch a hole in the centre of each.  Pull gently to make a 2 inch (5 cm) hole.  Place on a greased baking sheet.  Cover; let rise 20 minutes.

Meanwhile, heat 4 L water and the 1 Tbsp sugar to boiling; reduce heat.  Cook 4 bagels at a time for 5 minutes, turning frequently.  Remove with a slotted spoon and drain.  Place on a greased baking sheet.  Bake.

Light Rye Bagels:

Prepare bagels as above, except substitute 1-1/4 cups rye flour for the first 1-1/4 cups of all-purpose flour.

Herb Bagels:

Prepare bagels as above, except add 2 tsp dried marjoram, crushed; or 1 tsp dried dillweed; or 1 tsp dried taragon, crushed or 1/2 tsp garlic powder to the flour-yeast mixture.

Onion Bagels:

Prepare bagels as above, except cook 1/2 cup finely chopped onion in 3 Tbsp butter until tender, but not brown.  Brush onion mixture over tops of bagels after first 15 minutes of baking.

Poppy Seed or Sesame Seed Bagels:
Prepare bagels as above, except before baking, brush tops with beaten egg and sprinkle with poppy seed or toasted sesame seed.