Bagels

Combine water, sugar and salt. Add yeast to mixture. Beat at low speed for 1/2 minute, scraping sides. Beat 3 minutes on high speed.

By hand, stir in enough remaining flour to make a moderately stiff dough.

Turn out on floured board and knead until smooth, about 5-8 minutes. Let rest 15 minutes.

Cut into 12 portions. Shape into smooth balls. With floured finger, punch a hole in center and enlarge the hole working each into a uniform shape. Let rise 20 minutes.

In large kettle put one gallon water and one tablespoon sugar. Bring to boil, then reduce to a simmer.

Drop 4-5 bagels in at a time cooking 3 1/2 minutes on each side for a total of seven minutes.

Drain.

Place on ungreased sheet. Bake at 375°F 30-35 minutes.