Caldwells Cookbook

4 ½ cups of flour
2 packets of active dry yeast
1 ½ cups of water, at 110°F
3 tablespoons of sugar
1 tablespoon of salt
1 gallon of water
1 tablespoon of sugar

In a medium sized bowl combine 1 ½ cups flour and the two packers of yeast. Combine the 1 ½ cups of warm water, 3 tablespoons of sugar and salt; then pour over flour mixture. Beat at low speed for about thirty seconds, scraping sides of bowl constantly. Beat for three minutes on high speed. Stir in as much of the remaining flour as you can mix in. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough. Continue kneading until smooth and elastic; then cover and allow to rest for fifteen minutes. Cut into twelve portions; then shape into smooth balls. Punch a hole in the middle of each with a floured finger. Pull gently to enlarge hole to about two inches. Place on a greased baking sheet; cover; and allow to rise for twenty minutes. Heat 1 gallon water and 1 tablespoon sugar to boiling; then reduce heat. Cook bagels, about three at a time, for 8 minutes, turning once. Remove from water with slotted spoon onto towels. Transfer to a greased baking sheet (if you want cinnamon or poppy seed bagels sprinkle with topping). Bake at 400 degrees for 25 minutes.