Bagels

©From "Great Bread Every Time" by Marilyn Barbe

Bagels are the most time consuming of all breads. The results, though, are well worth the effort.

Makes 12 bagels.

2 tbsp. yeast
11/2 cups warm water
1 tsp. sugar
4 1/4-4 1/2 cups flour
3 tbsp. sugar
1 tbsp. salt

PROOF
In a bread bowl, pour 11/2 cups warm water. Add 1 teaspoon sugar, but do not stir. Slowly sprinkle 2 tablespoons yeast into the water, making sure each particle gets wet. Again, do not stir. Wait 10 minutes until the yeast is thick and foamy.

MIX
Add 3 tablespoons sugar, 1 tablespoon salt and 1 cup flour. (Do not add oil to bagels, they lose their characteristic texture.) Stir until smooth.

ADD FLOUR (quickly)
Add remaining flour, 1 cup at a time, to make a moderately stiff dough.

KNEAD
Turn out and knead until smooth and elastic. Cover and let dough rest for 10 minutes.

SHAPE
Cut into 12 portions; shape into smooth balls. Punch hole in center of each with a floured finger. Twirl gently to enlarge hole. Place on an ungreased baking sheet.

ONLY RISING
Cover and set in a warm, draft-free spot and let rise for 20 minutes.
Place raised bagels under broiler until they start to brown, turn over and brown other side: 1-2 minutes. Set a large pot of water and 1 tablespoon sugar to boil, reduce the heat to minimum setting. Place 4 bagels in water and turn after 30 seconds. If you leave them in too long they will wrinkle. Remove bagels and drain on a rack for 10 minutes.

BAKE
When all bagels have been well drained, place on a greased baking sheet and bake in a 375⁰F oven for 30-35 minutes. Cool on a rack.

Note: Because there isn't any oil in this recipe, bagels do not last very long. If they will not be eaten in 2 days, freeze them.