Bagels - cooking recipe

Ingredients

4 1/2 to 5 c. unsifted flour
3 Tbsp. sugar
1 Tbsp. salt
2 pkg. Fleischmann's active dry yeast
water
2 Tbsp. margarine
1 Tbsp. sugar
2 tsp. salt
1 egg white

Preparation

Mix 1 1/2 cups flour, sugar, 1 tablespoon salt and yeast.
Heat 1 1/2 cups water and margarine to 120\u00b0 to 130\u00b0.
Add to dry ingredients; beat 2 minutes at medium speed.
Add 1/2 cup flour; beat at high speed 2 minutes.
Stir in more flour to make a stiff dough.
On floured board, knead 8 to 10 minutes.
Set in greased bowl; turn to grease top.
Cover; let rise in warm draft-free place 1 hour.
Punch dough down, cover and let rest 15 minutes.
In a large skillet heat 1 inch water over medium low heat to simmer; add remaining sugar and salt.
Divide dough into 12 pieces; shape 3 pieces into smooth balls.
With floured finger poke a 1-inch hole in each.
Drop bagels into simmering water.
Cook 3 minutes.
Turn and cook 2 minutes.
Turn again; cook 1 minute more.
Drain on towels.
Repeat shaping and cooking rest of dough.
Place on greased baking sheet.
Mix egg white and 1 tablespoon water; brush on bagels.
Sprinkle with coarse salt, sesame, caraway or poppy seed if desired.
Bake at 375\u00b0 for 20 to 25 minutes.
Remove from sheet and cool.
Makes 1 dozen.