4 1/2 c. unsifted flour
2 tbsp. sugar
1/2 tbsp. salt
1 pkg. active dry yeast
1 1/2 c. very hot tap water
1 egg white, beaten
1 tbsp. cold water

In large bowl, thoroughly mix flour, sugar, salt and undissolved dry yeast. Gradually add hot water to dry ingredients and beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Turn out onto lightly floured board, knead until smooth and elastic, about 5 minutes.

Place in ungreased bowl, cover, let rise in warm draft free place, for 20 minutes. (Dough will not be doubled in bulk.) Punch dough down. Cut dough into 12 equal pieces, roll with hands into a ball. Put finger through center and place on ungreased baking sheet to rise for 20 minutes. (Dough will not be doubled.)

Bring 3" of water to a boil. Lower heat and add a few bagels at a time. Simmer 3 minutes. Remove from water and place on towel to cool. Cool 5 minutes. Place on ungreased baking sheets. Bake in moderate oven, 375 degrees, for 10 minutes. Remove from oven. Brush with combined beaten egg white and cold water. Return to oven, bake about 20 minutes or until brown. Remove from baking sheets and cool on wire racks. Makes 1 dozen bagels.