Water Bagels

Oh yeah, they are good!

2 1/4 tsp. yeast
1 1/2 cups warm water
2 Tbsp. sugar
1 tsp. salt
4 1/4 cups flour
4 quarts water

Dissolve the yeast in the water in a large bowl. Add the sugar, salt and flour, and stir to form a soft dough.










Turn the dough out onto a lightly floured board and knead until it is smooth and elastic, about 10 minutes.










(I just leave it in my KitchenAid mixer and let the mixer do all the kneading for me.)










Cover the dough with a lint-free towel and allow to rise for 15 minutes.










Flatten the dough, then roll it out to a thickness of one inch, and about 12 inches long and 6 inches wide.










Cut it into strips 12 inches long and one inch wide. Roll the strip between your hands into a cylinder about one-half inch thick. Cut each cylinder in half crosswise, form each half into a ring, and pinch the ends together to form closed circles. Cover the bagels with the towel and allow to rise for 20 minutes. Meanwhile, bring the water to a boil in a large pot and preheat the oven to 375 F.










Place the bagels, four at a time, into the boiling water. Reduce the heat and simmer for five to six minutes. (Note: it is very important that you DO NOT leave the bagles in the water for too long, otherwise they will shrink and shrivel up and turn into bagel-raisins!!)










Remove the bagels,










drain well,










and place on baking sheets.










Bake for 30 minutes or until golden brown.










Enjoy!!!










You really want to come to my house and eat a fresh, homemade bagel with me, don't you??