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1
In mixer bowl combine 1 1/2 c. flour and the yeast.
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2
Combine hot water, 3 Tbls.
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3
sugar and the salt.
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4
Pour over flour mix.
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5
Beat at low speed for 30 seconds, scraping sides of bowl constantly.
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6
Beat 3 min on high speed.
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7
Stir in as much of the remaining flour as you can fold in with a spoon.
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8
Turn out onto lightly floured surface.
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9
Knead in sufficient remaining flour to make a moderately stiff dough.
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10
Continue kneading till smooth and elastic, 6 - 8 min.
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11
Cover; let dough rest 10-15 min.
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12
Cut into 12 portions; shape into smooth balls.
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13
Punch a hole in the center of each with a floured finger.
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14
Pull gently to enlarge hole to 1 1/2 to 2 inches.
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15
Place on a greased baking sheet.
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16
Cover; let rise 20 min.
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17
Broil 5 inches from heat for 1 1/2 - 2 min on each side.
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18
Tops shouldn't brown.
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19
Heat 1 gallon water and 1 Tbsp.
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20
sugar to boiling; reduce heat.
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21
Cook bagels, 4 or possibly 5 at a time, for 7 min, turning once.
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22
Drain on paper towelling.
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23
Place on greased baking sheet.
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24
Bake in 375 degree oven 25 - 30 min.
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25
Light Rye Bagels: Prepare as above, except substitute 1.25 c. rye flour for1.25 c. all purpose flour.
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26
Whole Wheat Bagels: Prepare as above, except substitute 1.25 c. whole wheatflour for 1.25 c. all purpose flour.
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27
Herb Bagels: Prepare as above, except add in 2 tsp.
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28
dry margoram, crushed,or possibly 1 tsp dry dillweed, or possibly 1 tsp dry tarragon, crushed, or possibly 1/2 tsp garlicpowder to the flour/yeast mix.
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29
Parmesan Bagels: Prepare as above, except stir in 1/4 c. grated parmesan cheeseinto the flour/yeast mix.
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30
Onion Bagels: Prepare as above.
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31
Cook 1/2 c. finely minced onion in 3 Tbspbutter or possibly margarine till tender but not brown.
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32
Brush onion-butter mixtureovertops of bagels after first 15 minutes of baking.
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33
Poppy or possibly Sesame Seed Bagels: Prepare as above.
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34
Before baking, brush tops withteaten egg, sprinkle with poppy seed or possibly toasted sesame seed.
