4 ½ cups of flour.
2 packets of active dry yeast.
1 ½ cups of water, at 110°F.
3 tablespoons of sugar.
1 tablespoon of salt.
1 gallon of water.
1 tablespoon of sugar.
In a suitably sized bowl combine 1 ½ cups flour and the two packets of yeast.
Combine the 1 ½ cups of warm water, 3 tablespoons of sugar and salt; then pour over flour mixture.
Beat at low speed for about thirty seconds, scraping sides of bowl constantly.
Beat for three minutes on high speed.
Stir in as much of the remaining flour as you can mix in. Turn out onto a lightly floured surface.
Knead in enough remaining flour to make a moderately stiff dough. Continue kneading until smooth and elastic; then cover and allow to rest for 15 minutes.
Cut into 12 portions; then shape into smooth balls. Punch a hole in the middle of each with a floured finger. Pull gently to enlarge hole to about two inches.
Place on a greased baking sheet; cover; and allow to rise for twenty minutes.
Broil five inches from heat for about 90 seconds on each side.
Heat 1 gallon water and 1 tablespoon sugar to boiling; then reduce heat.
Cook bagels, about five at a time, for eight minutes, turning once in the middle.
Drain and place on greased baking sheet.
Bake at 400°F for 25 minutes.
Reprinted with permission from Shalom Life
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