Bagels

Rinse a large bowl under hot water. Put 1.5 c very warm water in bowl and sprinkle with the yeast. Let stand a few minutes, then stir until dissolved. Stir in sugar, salt and enough flour to make a soft dough. Turn out on lightly floured board and knead 10 min or until smooth and elastic. Cover w sheet of plastic wrap and let rise in warm place free from drafts 15 min. Punch down and roll in rectangle 9″ x 5″. With floured knife, cut in 12 equal strips. Pull and pat each strip until about 3/4″ wide. Moisten ends, join together to form circle and put bagels on floured waxed paper covered cookie sheet. Cover lightly and let rise 20 min. Bring 1 gal water to boil in large kettle. Reduce heat and drop in bagels one at a time. Simmer 4 or 5 at a time exactly 7 min. Remove and drain on towel while cooking remaining bagels. When all are cooked, arrange on ungreased cookie sheet and bake in pre-heated 375 oven 30-35 min.

Yeast 1 pkg
Sugar 3 T
Salt 2 tsp
Flour 4.5 c