I've had this recipe for more than 30 years and learned it in Eugene, Oregon, before they ever had a bagel store there. In some neighborhoods, the only way to get a good, boiled bagel is still to make it yourself. I live in the Texas Panhandle, so believe me, I know.

Place in empty Cuisinart (food processor):

1 tablespoon active dry yeast
3 tablespoons sugar
1/4 cup warm water
Stir with dough blade, turning it by hand. Use scraper if necessary.

 

Add:

4 to 4 1/2 cups flour (4 in dry regions (West Texas))
Blend for ten seconds.

 

Add:

1 tablespoon salt
Blend for ten more seconds.

 

Leave running and add, slowly:

1 1/4 cup warm water.
The dough forms a ball in about 35 seconds as you blend and pour.
Turn out on well-floured surface.
Let rest, covered with a towel, 15 minutes.

 

Shape bagels. Like playing with clay in kindergarten:

Cut off pieces of dough about the size of a tennis ball.
Roll each piece as though you were making a snake, to about an inch in diameter.
Stick the ends together (use a little water if needed to make them stick).

 

Boil:

Put about 4 inches of water in a big kettle and bring to a boil.
Gently drop in a few bagels, giving them room to expand, and make sure they don't stick to the bottom.
When they rise to the surface, turn them over and continue boiling 10-15 more seconds.
Let each one boil, in all, about a minute.

Bake:

Remove from kettle with a slotted spoon and place on greased cookie sheet.
(Grease well or use non-stick pans for best results.
Or be prepared to get the bagels off with a chisel!)
Bake at 350 for about 30 minutes.

 

Optional:

Sprinkle with seeds or chunky salt after placing on baking sheets.
Stir in chopped onions when mixing the dough.
Try your own flavor combinations!