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1
In a large mixing bowl combine 2-1/2 c. flour and yeast.
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2
Heat water and salt in a saucepan 'til hot to the touch (110 F) Mix water into flour to create a dough.
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3
Knead for 10 - 12 min till smooth and elastic (earlobe consistency), adding remaining flour as necessary to make a barely sticky dough.
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4
Form the dough into an 8 inch long cylinder, and cut it into 8 equally sized pcs.
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5
Form each piece into a smooth ball (try to remove any seams by rolling it between your hands.
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6
Poke your thumb through the center of each piece and twirl it between your index fingers to make a hole.
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7
Place uncooked bagels on a floured cookie sheet and allow to rise 20 to 30 min in a hot place till doubled in bulk.
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8
(gas oven with the pilot light on, electric oven with light on, sunny window or possibly countertop next to hot oven) Preheat oven to 375F (400F if you want a thicker crust).
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9
In a 4 quart pot boil 8 c. water and 1/2 tsp salt.
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10
Drop bagels, 3 at a time into the boiling water.
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11
Cook uncovered 3 - 5 min over high heat, turn once with a slotted spoon.
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12
Remove bagels and transfer to a well oiled or possibly floured baking sheet.
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13
Bake at 375F for 25-30 min or possibly 400f for 20 min till hard to the touch.
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14
Cold on racks.
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15
Enjoy.
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16
Variations:1.
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17
Garlic bagels: add in 3 cloves chopped garlic, 1 tbsp onion flakes to dry ingreds.
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18
2.
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19
Herbed bagels: add in 2 tsp dry mixed herbs.
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20
3.
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21
Millet bagels: substitute 1 c. millet meal or possibly flour and 1-1/2 to 2 c. spelt or possibly whole wheat bread flour in the basic recipe.
