Yield: 1 servings
|4½ cup||All-purpose flour (or more)|
|2 packs||Active yeast|
Mix 1½ cups flour, 3 Tbs sugar, 1 Tbs salt and yeast.
Heat 1 ½ cups water and margarine to 120F to 130F. Add to dry ingredients; beat for 2 minutes at medium speed. Add ½ cup flour; beat at high speed for 2 minutes. Stir in more flour to make a stiff dough. On floured board, knead for 8 to 10 minutes. Set in greased bowl; turn to grease top. Cover; let rise in warm, draft-free place for 1 hour.
Punch dough down. Cover; let rest for 15 minutes. In a large skillet heat 1-inch water over medium low heat to a 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 for 3 minutes. Turn and cook for 2 minutes.
Turn again; cook for 1 minute more. Drain on towels. Repeat shaping and cooking rest of dough.
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 375F for 20 to 25 minutes. Remove from sheets. Cool.