Title: Basic bagel recipe
 Categories: Bread
      Yield: 8 Servings
 
  2 1/2    -(up to)
      3 c  Spelt or whole wheat bread
           -flour
  1 1/4 c  Water
      1 pk (0.25-oz or 1 tbsp) quick
           -rising yeast
      1 ts Salt
      1 tb Molasses (I add it for the
           -taste and to  give the
           -yeast oomph)
 
  From: Gregory Larkin 
  
  Date: 4 Apr 1994 11:18:10 -0400
  
  Date: 03 Aug 1993 00:07:00 -0500 (EST)
  
  From: Lyn Jeanie Paterson  In a large mixing
  bowl combine 2-1/2 cups flour and yeast.  Heat water and salt in a
  saucepan 'til warm to the touch (110 F) Mix water into flour to form
  a dough. Knead for 10 - 12 minutes until smooth and elastic (earlobe
  consistency), adding remaining flour as necessary to make a barely
  sticky dough.
  
  Form the dough into an 8 inch long cylinder, and cut it into 8 equally
  sized pieces. Form each piece into a smooth ball (try to remove any
  seams by rolling it between your hands. Poke your thumb through the
  center of each piece and twirl it between your index fingers to make
  a hole.
  
  Place uncooked bagels on a floured cookie sheet and allow to rise 20
  to 30 minutes in a warm place until doubled in bulk. (gas oven with
  the pilot light on, electric oven with light on, sunny window or
  countertop next to warm oven) Preheat oven to 375F (400F if you want
  a thicker crust). In a 4 qt pot boil 8 cups water and 1/2 tsp salt.
  
  Drop bagels, 3 at a time into the boiling water.  Cook uncovered 3 - 5
  minutes over high heat, turn once with a slotted spoon.  Remove
  bagels and transfer to a well oiled or floured baking sheet.
  
  Bake at 375F for 25-30 minutes or 400f for 20 minutes until firm to
  the touch.  Cool on racks.  Enjoy.
  
  Variations:
  
  1. Garlic bagels: add 3 cloves minced garlic, 1 tbsp onion flakes to
  dry ingreds.
  
  2. Herbed bagels: add 2 tsp dried  mixed herbs.
  
  3. Millet bagels: substitute 1 cup millet meal or flour and 1-1/2 to
  2 cups spelt or whole wheat bread flour in the basic recipe.
  
  I got this recipe from a magazine called  Veggie Life (july issue).
  Author of the article: Sharon Mikkelson Recipes