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1
Dissolve yeast in warm water; let stand until bubbly, about 10 minutes.
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2
Combine 2 cups of the flour, sugar and salt in a large mixer bowl.
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3
Beat in yeast mixture and 1 cup water gradually on low speed.
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4
Beat on medium speed 5 minutes.
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5
Stir in remaining flour to make soft but workable dough.
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6
Turn dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes.
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7
Place in lightly greased bowl; turn greased side up.
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8
Cover and let rise in warm place 30 minutes (dough will not have doubled).
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9
Punch down dough, turn dough onto lightly floured surface; knead slightly.
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10
Divide dough in half.
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11
Roll half of the dough into a 12-inch square.
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12
Cut into 24 strips, 6x1 inch.
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13
Shape each strip into a ring, pinching ends together.
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14
Place 1 inch apart on ungreased baking sheets.
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15
Repeat with remaining dough.
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16
Cover and let rise in warm place 30 minutes.
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17
Heat oven to 375F (190C).
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18
Heat 4 inches water in Dutch oven to boiling.
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19
Reduce heat; simmer dough rings, a few at a time, uncovered, for 7 minutes, turning once.
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20
Remove with slotted spoon; let stand on kitchen towels 5 minutes.
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21
Place on ungreased baking sheets.
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22
Bake until firm, about 10 minutes.
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23
Mix egg white and 1 tablespoon water in small bowl.
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24
Remove bagels from oven; brush with egg white mixture.
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25
Sprinkle with poppy seeds, sesame seeds or onion flakes.
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26
Return to oven; bake until brown, about 20 minutes; remove and cool on wire rack.
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27
Store tightly wrapped in refrigerator 1 week or in freezer no longer than 2 months.
