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at a time. If too dry, add water a tablespoon at a time.
Scrape dough out onto a lightly
floured work surface and knead for several minutes, adding a little more flour if necessary to
make a firm dough.
Put dough into a bowl large enough to allow for rising, cover with
plastic bag or damp towel and let rise in a warm place until doubled in size, about 1 hour. (Time
will vary with temerature)
When dough is risen, preheat oven to 400 and bring 2 quarts
water to boil in a pot wide enough to hold 2 or 3 bagels without crowding. Add 2 tablespoons sugar
to boiling water.
While oven and water heat, punch dough down and divide as evenly
as possible into 12 pieces. Shape the pieces into balls. Flatten each ball into a disc about 3
inches across and poke a hole in the center. Use your hands to enlarge the hole and shape the
dough.
When the oven is hot and the water boiling, starting with the bagels that were shaped
first, slide 2 or 3 into the boiling water. Adjust the temperature tro maintain a simmer or slow
boil, not a hard boil, and cook for 2 minutes, turn over and cook for another 2 minutes. Lift out
carefully and drain on a rack. Sprinkle on topping seeds or salt, if using.
Arrange bagels
on greased baking sheet with enough room so they aren't touching and bake until lightly browned
and crusty, about 20 minutes.
Remove from sheet and cool on a rack.
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