In a large mixing bowl, combine the melted butter, tepid water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes foamy.
Once the yeast mixture is bubbly, add the shortening, salt, and 5 cups of flour. Mix until a shaggy dough forms.
Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour.
Once risen, punch down the dough, divide it into 12 equal pieces, and shape each into a bagel.
Place the shaped bagels on a parchment-lined baking sheet and let them rest for about 30 minutes.
Bring a large pot of water to a gentle boil. Boil the bagels for about 1-2 minutes on each side.
Preheat your oven to 425°F (220°C). Place the boiled bagels on the baking sheet and sprinkle with toppings if desired.
Bake for 20-25 minutes or until they are a deep golden brown.
Remove the bagels from the oven and let them cool on a wire rack.
