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1
Mix yeast, sugar and warm water together and let stand 3 minutes.
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2
Mix 2 cups of flour with the salt in a large bowl and add the yeast mixture.
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3
Stir until combined and slowly mix in the rest of the flour (If making cinnamon raisin bagels, add these to dough now).
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4
Knead on a floured surface for 5 minutes, adding additional flour if needed, dough should be firm.
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5
Place dough in a greased bowl, cover and let rise until double.
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6
After rising punch down and divide dough into 12 balls.
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7
Allow to rest for 4 minutes.
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8
Bring 2 quarts of water to boil.
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9
With your thumb, make a hole in each ball of dough and pull open about 2 inches, making a bagel shape.
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10
Preheat oven to 350 degrees.
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11
Place the shaped dough onto a cookie sheet and cover for 10 minutes.
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12
Lower heat under water for it to be simmering.
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13
Drop 2 or 3 bagels at a time into the water for about 45 seconds, turning each once.
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14
Drain and place on greased baking sheets.
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15
Brush tops with beaten egg white and top with optional toppings.
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16
Bake for 35 minutes, turning once for even browning.
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17
Bagels are done when they are golden brown and shiny.
