Bagels

A good bagel is one of those things that I still miss. I haven't experimented with flavored bagels yet, but this is a good plain bagel recipe. They are a little work and would be best made with two people.

4 1/4 to 4 3/4 c. flour
2 1/2 t. instant yeast
1 1/2 c. water (slightly warm)
4 T. sugar

Combine 2 c. flour, yeast, 3 T. sugar, 1 t. salt, and water. Beat with an electric mixer on low for 30 seconds. Beat on high for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. Turn out onto floured surface and knead 6 to 8 minutes. Dough will be somewhat stiff, but should still be elastic. Cover and let rest for 10 minutes.

Working quickly, divide into 12 balls. Shape into smooth balls and punch a hole in the middle. Pull gently to make a 2 inch hole. Place on greased cookie sheet and let rise for 20 minutes. Broil raised bagels for 3 to 4 minutes, turning once. Meanwhile in a dutch oven or large skillet, bring 6 c. water to boil. Add remaining T. sugar to boiling water. Reduce heat and simmer bagels 4 or 5 at a time for 7 minutes, turning once. Drain on kitchen towel.

Place drained bagels on a very well-greased cookie sheet and bake at 375 for 25 to 30 minutes till tops are golden brown.

My note: Use care when turning the bagels over during the boiling phase and when you move them to the paper towel to drain. If you aren't careful, the dough will "fall" at this point and you'll end up with a really wrinkly, dense bagel.