WATER BAGELS Servings: 1 1/2 c. warm water 1 pkg. cake yeast 3 T. sugar 1 gallon water 1/2 tsp. salt 4 1/2 c. flour Pour warm water into large bowl. Dissolve yeast, then add sugar, salt and enough flour to make a soft dough. Knead for 10 minutes. Let rise for 15 minutes. Flatten on a floured surface and roll to 1 inch thick. Cut into strips 12 inches by 1 inch. Roll each strip to 1/2 inch thick and cut in half. Pinch ends together and seal to form circle. Cover and let rise for 20 minutes. Preheat oven to 375F. Put a little salt and sugar into the gallon of water and bring to a boil. Boil 4 bagels at a time for 7 minutes per batch, turning over halfway through cooking. Remove with slotted spoon, and place on an ungreased baking sheet. Sprinkle tops with poppy seed, sesame seed, coarse salt or chopped dried onion if desired. Bake at 375F for 30 minutes. Source: _Joys of Jewish Cooking_