2 tbsp. sugar
1 pkg. dry yeast
1 1/2 c. warm water (105 to 115 degrees)
4 1/2 to 5 c. all-purpose flour, divided
1 tsp. salt
Vegetable cooking spray
1 egg white, lightly beaten
1 tsp. skim milk

Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Stir in 4 cups flour and salt to form a soft dough.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 20 minutes or until almost doubled in bulk.

Punch dough down; cover and let rest 5 minutes. Divide dough into 16 equal portions; shape each portion into a ball. Pat each ball into a 3 1/2 inch disk. Poke a hole through the center of each disk. Gently lift each disk from work surface and twirl on index finger until the hole is 1 1/2 inches in diameter. Place on baking sheets coated with cooking spray. Cover and let rise in a warm place (85 degrees), free from drafts, 20 minutes or until puffy. (Dough will not double in bulk.)

Bring water to a boil in a large Dutch oven; reduce heat and simmer. Add 1 bagel to water. Immediately turn bagel over, and carefully remove from water with a large slotted spatula. Place bagel on a sheet of wax paper coated with cooking spray to drain. Repeat procedure with remaining bagels.

Place bagels on baking sheets coated with cooking spray. Combine egg white and milk; brush over bagels. Bake at 375 degrees for 22 minutes or until golden. Yield: 16 bagels (about 127 calories each).