Bagels You haven't really experienced a Bagel till you've tugged at a warm one spread with lots of butter. Follow our simple recipe and no delicatessen can top your creation. The secret of a successfully chewy bagel is boiling the raised dough in salted water for a few minutes before baking to a golden doneness. Bagels Make up your own specially flavored bagels by adding herbs or cooked onion 2 packages active dry yeast 4¾ to 5¼ cups sifted all-purpose flour 1½ cups lukewarm water 3 tablespoons sugar 1 tablespoon salt In large mixer bowl combine yeast and 1¾ cups of the flour. Combine water, sugar and salt. Add to yeast mixture. Beat at low speed of electric mixer for 30 minutes, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a moderately stiff dough. Turn out on lightly floured surface and knead till smooth, 5 to 8 minutes. Cover let rest 15 minutes. Cut into 12 portions; shape into smooth balls. Punch a hole in center of each with a floured finger. Pull gently to enlarge hole, working each bagel into uniform shape. Cover let rise 20 minutes. In large kettle, combine one gallon water and 1 tablespoon sugar; bring to boiling. Reduce temperature to simmering; cook bagels 4 or 5 at a time, for 7 minutes, turning once. Drain. Place on ungreased baking sheet. Bake in 375° oven for ...