Bagels

 4 to 4 1/2 cups all-purpose flour

 2 packages active dry yeast
 1 1/2 cups warm water, about 110°
 3 tablespoons sugar
 1 tablespoon salt
 1 tablespoon sugar

In a mixing bowl, combine 1 1/2 cups of the flour and the yeast. Combine water, the
3 tablespoons sugar, and salt; pour over flour mixture. Beat at low speed of electric
mixer for 1/2 minute, scraping bowl a few times. Stir in as much flour as you can
mix with a spoon.

Turn out onto a lightly floured board and knead in enough flour to make a
moderately stiff dough that is smooth and elastic (about 8 minutes). Cover with a
clean towel and let rest 10 minutes.

Cut into 12 equal portions; shape each portion into a smooth ball. Punch a hole in
the center of each ball and pull gently to make a 1 1/2 inch hole in the center. Place
on a greased baking sheet. Cover and let rise 20 minutes. Broil bagels 5 inches from
the heat for 4 minutes, turning once. Tops shouldn't brown. Heat 1 gallon of water
with 1 tablespoon of sugar; bring to a boil then reduce heat. Put bagels in water and
begin timing when they rise to the top. Cook about 3 to 4 bagels at a time for about
3 minutes, turning once. Drain. Place on greased baking sheet. Mix egg white and 1
Tbs water; brush on bagels. Sprinkle with coarse salt, sesame, caraway or poppy
seed if desired. Bake at 375 degrees for 20-25 minutes. Remove from sheets. Cool.