Delicious bagels

These bagels are just about the best I've had (even better than those we got in NY where they can get away with selling any bagel as "the best New York bagels). Perfectly soft and moist on the inside, with the hard glossy outside making for the best bite!

My bagels didn't necessarily rise to ideal height, I think I may have over molded them during the tossing process.

Maybe this tip left by a reviewer on the recipe could help: "I let the yeast rest with the salt and sugar in the hot water for a few moments before adding it to the other dry ingredients - years of making dough has taught me this is the way I get them to rise better."

Ingredients

• 4 1/4 cups all-purpose flour
• 2 (.25 ounce) packages active dry yeast
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 3 tablespoons white sugar
• 1 tablespoon salt
• 1 tablespoon white sugar

Directions

1. In large bowl, combine 1-1/2 cups flour and yeast. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix in enough flour to make a moderately stiff dough.
2. Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Cover, let rest for 15 minutes.
3. Cut into 12 portions, shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes.
4. Meanwhile, start a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it around a bit. Reduce to simmering.
5. When the bagels are ready, put 4 or 5 bagels into the water, and cook 7 minutes, turning once. Drain them. Place on a greased baking sheet, and bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove from oven, eat hot or cold.
6. Broiling option: For a glossier surface, place raised bagels on an ungreased baking sheet prior to boiling them. Broil them five inches from heat for 1 to 1-1/2 minutes on each side. Then put them into the hot water to be boiled as above. Note: do not bake broiled bagels as long as non-broiled ones, 25 minutes should be long enough.

These yield about 7-9 large bagels, and 12 or more smaller bagels.

I added toppings: cinnamon and cloves, granola and brown sugar, poppyseed, jalapeno, there are so many options!

(the granola and brown sugar was DELICIOUS)

Do not fear these! They're so simple!

And Mom/Laura, we'll make them in a few days!