Basic Bagel Recipe

Directions

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