Bagels with Variations I

Combine 2 cups of the flour and the yeast. Add warm water, 3 tbsp of the sugar, and 1 tsp of salt. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much remaining flour as you can. Turn out onto a lightly floured surface. Knead in enough reamining flour to make a moderately stiff dough that is smooth and elastic (6-8 min total). Cover; let rest 10 min. Working quickly, divide dough into 12 portions. ***Shape each into a smooth ball. Punch a hole in the center of each ball. Pull dough gently to make a 2" hole, keeping bagel uniformly shaped.*** Place on a greased baking sheet. Cover; let rise 20 min. Broil raised bagels about 5" from heat for 3-4 min, turning once (tops should not brown). Meanwhile, in a 12" skillet or 4 1/2 qt. Dutch oven bring 6 cups water and remaining 1 tbsp sugar to boiling. Reduce heat and simmer bagels, four or five at a time, for 7 min, turning once. Drain on paper towels. Place on well-greased baking sheet. Bake at 375x for 25 to 30 min ortill tops are golden brown. Makes 12 bagels. VARIATIONS LIGHT RYE BAGELS: Stir 1 tsp caraway seed in with the yeast. Substitute 1 1/2 cups rye flour for 1 1/2 cups of the stirred-in flour. HERB BAGELS: Stir 1 1/2 tsp dried basil, crushed; 1 1/2 tsp dried dillweed; or 1-1 1/2 tsp garlic powder in with the yeast. ONION BAGELS: Stir 2 tbsp dried minced onion and, if desired, 2 tbsp cooked bacon pieces into the flour with the yeast. WHOLE WHEAT BAGELS: Substitute 1 1/2 cups whole wheat flour for 1 1/2 cups of the stirred-in flour. Add 3/4 cup of raisins if desired. NOTES : ** I prefer to roll the dough in a rope and wrap it around my hand to form the bagels. Posted to Bakery-Shoppe Digest V1 #495 by Rhonda <layla696@ix.netcom.com> on Jan 8, 1998