Bagels

Combine the yeast and 1 3/4 cup flour, then add water, sugar and salt to the mixture.

Beat at low speed for 1/2 minute, constantly scraping the sides of the bowl.

Beat at high speed for 3 minutes.

Stir in enough of the remaining flour to make moderately stiff dough. Turn out onto a lightly floured board and knead until smooth. Cover and let rest for 15 minutes. Divide the dough into 12 portions.

Shape into smooth balls and punch a hole in the center of each ball with a floured finger.

Pull gently to enlarge hole.

Keeping uniform shape, cover and let rise 20 minutes.

Add 1 teaspoon sugar to 1 gallon of water. Bring to a boil. Reduce to simmer. Cook bagels in water, 4 or 5 at a time, for 7 minutes, turning once. Drain on paper towel.

Bake on ungreased baking sheet at 375° for 30 to 35 minutes.