Instructions: Place yeast into a small zip baggie and set aside, or set aside a prepackaged envelope of yeast. Mix and place remaining ingredients into a quart sized jar.

Lay baggie of yeast on top of mix and apply lid. To make the bagels later, you will need the following additional ingredient: 1 1/8 cups Water

Place all ingredients into bread pan of your bread maker, in the order recommended by manufacturer. Insert the bread pan into the bread maker, and select "Dough" and loaf size (1 1/2 lb. loaf) Select desired delay option, and press Start.

When dough cycle has completed, remove dough from bread maker, and set aside two 1/4 inch balls of dough. You will use these later to determine if it is time to boil your bagels. If the dough pops to the top of the boiling water right away, you are ready!

Place dough on a floured surface and divide into 8 equal portions. Form balls, and gently press your thumb through the middle of each ball, and slowly stretch dough into a bagel shape. Leave bagels to rise on same floured surface, lightly covered with a towel.

While bagels are rising, bring 3 quarts of water to a rolling boil. Add 1 Tbsp. sugar to boiling water and stir to dissolve sugar. Drop first dough ball

(you set these aside earlier) into boiling water, using a slotted spoon. When dough balls pass the test, you are ready to boil your bagels by dropping them carefully into the boiling water, 2 or 3 at a time. Boil on each side for 1 1/2 minutes, then remove from water and cool on a wire cooling rack for 1 minute.

Brush each bagel with an egg wash (1 egg + 1 Tbsp. water) and sprinkle with sesame or poppy seeds if desired. (Non stick cooking spray may be substituted for egg wash). Bake at 400 degrees F on baking sheet which has been sprinkled with cornmeal (can use greased baking sheet), for 12 - 15 minutes or until golden brown. Variation: Try sprinkling with Parmesan cheese and garlic bread seasoning for a more pronounced Italian flavor. rf4rp

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