2-1/2 to 3 C. spelt or whole wheat bread flour
1-1/4 C. water
1 packet quick rising yeast
1 tsp. salt
1 T. molasses

In a large mixing bowl combine 2-1/2 C. flour and yeast. Heat water and salt in a saucepan ’til warm to the touch (110 F) Mix water into flour to form dough. Knead for 10 – 12 minutes until smooth and elastic (earlobe consistency), adding remaining flour as necessary to make barely sticky dough. Form the dough into an 8 inch long cylinder, and cut it into 8 equally sized pieces. Form each piece into a smooth ball (try to remove any seams by rolling it between your hands. Poke your thumb through the center of each piece and twirl it between your index fingers to make a hole. Place uncooked bagels on a floured cookie sheet and allow to rise 20 to 30 minutes in a warm place until doubled in bulk. (gas oven with the pilot light on, electric oven with light on, sunny window or countertop next to warm oven) Preheat oven to 375F (400F if you want a thicker crust). In a 4 qt pot boil 8 C. water and 1/2 tsp salt. Drop bagels, 3 at a time into the boiling water. Cook uncovered 3 – 5 minutes over high heat, turn once with a slotted spoon. Remove bagels and transfer to a well oiled or floured baking sheet. Bake at 375F for 25-30 minutes or 400f for 20 minutes until firm to the touch. Cool on racks

Garlic bagels: add 3 cloves minced garlic, 1 T.sp onion flakes to dry ingredients.

Herbed bagels: add 2 tsp dried mixed herbs.

Millet bagels: substitute 1 C. millet meal or flour and 1-1/2 to 2 C. spelt or whole wheat bread flour in the basic recipe.