Instructions: In mixer bowl combine 1 1/2 cups flour and the yeast.

Combine warm water, 3 Tbls. sugar and the salt. Pour over flour mixture.

Beat at low speed for 30 seconds, scraping sides of bowl constantly.

Beat 3 minutes on high speed.

Stir in as much of the remaining flour as you can mix in with a spoon.

Turn out onto lightly floured surface.

Knead in enough remaining flour to make a moderately stiff dough.

Continue kneading until smooth and elastic, 6 - 8 minutes.

Cover; let dough rest 10-15 minutes.

Cut into 12 portions; shape into smooth balls.

Punch a hole in the center of each with a floured finger.

Pull gently to enlarge hole to 1 1/2 to 2 inches.

Place on a greased baking sheet. Cover; let rise 20 minutes.

Broil 5 inches from heat for 1 1/2 - 2 minutes on each side.

Tops should not brown.

Heat 1 gallon water and 1 tablespoon sugar to boiling; reduce heat.

Cook bagels, 4 or 5 at a time, for 7 minutes, turning once. Drain on paper towelling.

Place on greased baking sheet. Bake in 375 degree oven 25 - 30 minutes.

Makes 12.

Light Rye Bagels: Prepare as above, except substitute 1.25 cups rye flour for
1.25 cups all purpose flour.

Whole Wheat Bagels: Prepare as above, except substitute 1.25 cups whole wheat
flour for 1.25 cups all purpose flour.

Herb Bagels: Prepare as above, except add 2 teaspoons dried margoram, crushed,
or 1 tsp dried dillweed, or 1 tsp dried tarragon, crushed, or 1/2 tsp garlic
powder to the flour/yeast mixture.

Parmesan Bagels: Prepare as above, except stir in 1/4 cup grated parmesan cheese
into the flour/yeast mixture.

Onion Bagels: Prepare as above. Cook 1/2 cup finely chopped onion in 3 Tbsp
butter or margarine until tender but not brown. Brush onion-butter mixture
over
tops of bagels after first 15 min of baking.

Poppy or Sesame Seed Bagels: Prepare as above. Before baking, brush tops with
teaten egg, sprinkle with poppy seed or toasted sesame seed.

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