1 pkg Red Star active dry yeast
1 1/2 cups warm water
2 tbsp turbadino sugar
1/2 tsp salt
4 cups all-purpose organic flour 16 cups water

Dissolve the yeast in the water in a large bowl and let sit for 10 minutes. Add the sugar, salt and flour, and stir to form a soft dough. Knead the dough (keep your hands floured!) for about 10 minutes. Cover the dough and let rise for 15 minutes (I usually keep the dough bowl on top of a warm oven). Flatten the dough, then roll it out to a thickness of one inch, and about 12 inches long and 6 inches wide. Cut it into strips 12 inches long and one inch wide. Roll the strip between your hands into a cylinder about one-half inch thick. Cut each cylinder in half crosswise, form each half into a ring, and pinch the ends together to form closed circles. Cover the bagels with the towel and allow to rise for 20 minutes. Meanwhile, bring the water to a boil in a large pot and preheat the oven to 375 deg F. Place the bagels, four at a time, into the boiling water. Reduce the heat and simmer for seven minutes. Remove the bagels, drain well, and place on baking sheets. Bake for 30 minutes or until golden brown.

This recipe mercilessly stolen and adapted from The Cat Tea Corner website.