Dissolve yeast in 1 cup warm water in large mixing bowl. Stir in sugar, salt, and 1 2/4 cups of flour. Beat till smooth. Stir inremaining flour. Turn dough onto lightly floured surface; knead untilsmooth and elastic (about 10 minutes). Place in greased bowl; turn greased side up. Turn over and let rise in warm place until double (about 15 minutes).

Dough is ready if an indentation remains when touched. Punch down dough; divide into 8 equal parts. Roll each part into a rope 6 inches long; moisten ends with water and pinch together to form a circle.

Or, shape each part into a smooth ball; punch hole in center and roll gently to enlarge hole and make uniform shape. Let rise for 20 minutes

Heat oven to 375F. Heat 2 qts. Water to boiling in large kettle. Reduce heat; add 4 bagels. Simmer for 7 minutes, turning once.

Drain on kitchen towel. Repeat with remaining bagels, simmering four at a time.

knead for 5 minutes. Let rise until double (about 45 minutes). Divide dough into 16 equal parts; shape; and let rise as directed. Add 2 T sugar to boiling water. Simmer for 4 minutes, turning once. Beat 1 egg yolk and 1 T. water slightly; brush over simmering bagels. Bake as directed.

Makes 16 bagels

From "Betty Crocker's Breads, "(C) General Mills, 1974, pub. By Olden Press.

Courtesy of Donna Ransdell.