Preheat the oven to 475°F. In a small bowl, dissolve yeast in warm water.
In a separate bowl, combine remaining ingredients.
Slowly add yeast mixture and stir until well mixed.
Dough should be stiff. Let the dough rest for 5 minutes.
Turn dough out on a lightly floured surface, knead for 3 minutes.
Place dough in a lightly greased bowl, cover, let rise for 2 hours.
Divide dough into 8 equal pieces. Form each piece into a ball.
Roll each ball into a rope, about 8 inches long.
Moisten the last inch of each end. Join ends together to make a circle.
Press seam to seal. Squeeze dough to even out the thickness.
Let bagels rest for 15 minutes. Fill a large saucepan with 4 to 5-inches of water, bring to a boil.
Reduce heat to medium.
Gently place each bagel into the water, boil until the bagel rises to the top, about 1 minute per side.
Remove from water and place on a greased baking sheet. Bake 15 to 20 minutes until the bagels are golden brown.
