Title: Bagels with variations i
 Categories: Breads
      Yield: 12 Servings
 
  4 1/2 c  All-purpose flour;
           -approximately
      1 pk Active dry yeast
  1 1/2 c  Warm water; (120x to 130x)
    1/4 c  Sugar
 
  Combine 2 cups of the flour and the yeast. Add warm water, 3 tbsp of
  the sugar, and 1 tsp of salt. Beat with an electric mixer on low
  speed for 30 seconds, scraping bowl constantly. Beat on high speed
  for 3 minutes. Using a spoon, stir in as much remaining flour as you
  can.
  
  Turn out onto a lightly floured surface. Knead in enough reamining
  flour to make a moderately stiff dough that is smooth and elastic
  (6-8 min total). Cover; let rest 10 min. Working quickly, divide
  dough into 12 portions. ***Shape each into a smooth ball. Punch a
  hole in the center of each ball.
  
  Pull dough gently to make a 2" hole, keeping bagel uniformly
  shaped.*** Place on a greased baking sheet. Cover; let rise 20 min.
  
  Broil raised bagels about 5" from heat for 3-4 min, turning once (tops
  should not brown). Meanwhile, in a 12" skillet or 4 1/2 qt. Dutch oven
  bring 6 cups water and remaining 1 tbsp sugar to boiling. Reduce heat
  and simmer bagels, four or five at a time, for 7 min, turning once.
  Drain on paper towels. Place on well-greased baking sheet. Bake at
  375x for 25 to 30 min ortill tops are golden brown.
  
  Makes 12 bagels.
  
  VARIATIONS
  
  LIGHT RYE BAGELS: Stir 1 tsp caraway seed in with the yeast.
  Substitute 1 1/2 cups rye flour for 1 1/2 cups of the stirred-in
  flour.
  
  HERB BAGELS: Stir 1 1/2 tsp dried basil, crushed; 1 1/2 tsp dried
  dillweed; or 1-1 1/2 tsp garlic powder in with the yeast.
  
  ONION BAGELS: Stir 2 tbsp dried minced onion and, if desired, 2 tbsp
  cooked bacon pieces into the flour with the yeast.
  
  WHOLE WHEAT BAGELS: Substitute 1 1/2 cups whole wheat flour for 1 1/2
  cups of the stirred-in flour. Add 3/4 cup of raisins if desired.
  
  NOTES : ** I prefer to roll the dough in a rope and wrap it around my
  hand to form the bagels.