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1
Mix 1 1/2 cups of the flour, sugar, salt, and yeast in a bowl.
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2
Add water gradually and beat for 2 minutes at medium speed, scrapping bowl occasionally.
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3
Add 1/2 cup of flour.
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4
Beat at high speed for two minutes, scrapping bowl occasionally.
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5
Stir in enough additional flour to make a soft dough.
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6
(Dough should be pulling away from the sides of the bowl).
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7
Turn out onto lightly floured surface.
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8
Knead for about 8 minutes or until smooth and elastic, adding additional flour as necessary.
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9
Place in ungreased bowl.
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10
Cover and let rise in warm place for 20 minutes (dough will rise, but will not double).
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11
Punch down dough; divide into 12 small balls.
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12
Poke finger through the middle of the ball to the other end.
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13
Make a round hole about 1/2 inch in diameter.
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14
Place on a lightly greased baking sheet.
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15
Cover and let rise in warm place for 20 minutes.
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16
Preheat oven to 375 degrees.
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17
Boil at least 2-inchs of water in a large shallow pan.
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18
Lower heat and add a few bagels at a time.
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19
Simmer bagels in water for 2 to 3 minutes turning once.
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20
Remove from water and replace the bagels on the greased baking sheet.
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21
Mix together egg white and a tablespoon of water.
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22
Brush the egg white wash over each bagel.
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23
Sprinkle poppy seeds or sesame seeds over the bagels.
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24
Bake for 30 minutes.
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25
Variations:
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26
Italian Herb Bagels: Add 2 teaspoons of Italian seasoning, and replace salt with onion salt.
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27
Onion Bagels: Add 2 tablespoons of dehydrated minced onion, and replace salt with onion salt.
