Ingredients

Instructions

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