Makes 12 bagels.
2 tbsp. yeast
11/2 cups warm water
1 tsp. sugar
4 1/4-4 1/2 cups flour
3 tbsp. sugar
1 tbsp. salt
In a bread bowl, pour 11/2 cups warm water. Add 1 teaspoon sugar, but do not stir. Slowly sprinkle 2 tablespoons yeast into the water, making sure each particle gets wet. Again, do not stir. Wait 10 minutes until the yeast is thick and foamy.
Add 3 tablespoons sugar, 1 tablespoon salt and 1 cup flour. (Do not add oil to bagels, they lose their characteristic texture.) Stir until smooth.
ADD FLOUR (quickly)
Add remaining flour, 1 cup at a time, to make a moderately stiff dough.
Turn out and knead until smooth and elastic. Cover and let dough rest for 10 minutes.
Cut into 12 portions; shape into smooth balls. Punch hole in center of each with a floured finger. Twirl gently to enlarge hole. Place on an ungreased baking sheet.
When all bagels have been well drained, place on a greased baking sheet and bake in a 3750F oven for 30-35 minutes. Cool on a rack.
Note: Because there isn't any oil in this recipe, bagels do not last very long. If they will not be eaten in 2 days, freeze them.