Instructions: 450 Degree over, 10 to 15 minutes.

Makes 60 bagels.

Proof yeast in water, let sit 5 minutes, should be foamy. Add the sugar, salt, and about 14 cup flour. Add enough flour to make a semi-stiff dough. Knead 15 minutes until smooth and satiny using additional flour as needed. Return dough to oiled bowl and let rise until double, about 45-60 minutes.

Preheat oven to 450. Punch dough down and knead lightly. Cut into 4 oz. portions and roll into ropes about 3/5" in diameter and 6" long. Pinch ends of dough together to form doughnut shape. Do this by wrapping dough around 2 or 3 fingers, pinch, then roll joining on board.

Bring water to a boil and add 2 Tblsp sugar per 2 quarts water. Drop bagels into water one at a time and turn them over when they come to the surface. Boil 1 min longer. Place bagels on oiled cookie sheet, sprinkle with poppy seeds, sesame seeds, or whatever strikes your fancy. Bake 10-15 min until golden brown. Remove from pan immediately. Can be baked on parchment paper.

Variation: (These are wonderful!)

Cinnamon Raisin/Date Bagels

Add with the sugar to the above recipe etc.

1/4 cup molasses
2 Tblsp cinnamon
1 Tblsp nutmeg
1 1/2 cups raisins or dates

Onion Bagels

To the above recipe add:
2 onions grated
1 cup poppy seeds (optional)

Other Possibilies: Orange poppyseed, Jalapeno, Sundried Tomato and Basil, or
Garlic.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.