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1
In a large bowl thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved yeast.
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2
Gradually add warm water to dry ingredients and beat for 2 minutes with electric mixer (at medium speed), scrape bowl occasionally.
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3
Add 1/2 cup flour.
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4
Beat at high speed for 2 minutes, scraping bowl.
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5
Stir in enough additional flour to make a soft dough (about 2 to 2 1/2 cups).
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6
Turn dough on to a lightly floured board and knead until smooth and elastic (about 10 minutes).
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7
Place dough in ungreased bowl, cover and let rise in warm, draft free place for 20 minutes.
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8
(Dough will NOT be doubled in bulk.) Punch dough down and turn out on to a lightly floured board.
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9
Roll dough into a rectangle, 12 x 10 inches.
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10
Cut dough into 12 equal strips, 1 x 10 inches each.
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11
Pinch ends of strips together to form a circle.
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12
Place on ungreased baking sheets.
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13
Cover and let rise in warm, draft free place for 20 minutes.
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14
(Dough will NOT be doubled in bulk.) In a large shallow pan, boil a 1 3/4 inch depth of water.
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15
Lower heat and add a few bagels at a time.
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16
Simmer bagels for 7 minutes (3 1/2 minutes on each side).
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17
Remove bagels from water and place on a towel to cool.
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18
Cool bagels for 5 minutes, then place them on ungreased baking sheets.
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19
Bake bagels at 375u00b0F for 10 minutes.
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20
In a small bowl, beat egg white with cold water.
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21
Remove bagels from oven and brush with egg white/water mixture.
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22
Return bagels to oven and bake about 20 minutes longer, or until done.
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23
Remove bagels from baking sheets and cool on wire rack.
