4 1/2-5 c. unsifted flour
1 tbsp. salt
Water
1 tbsp. sugar
1 egg white
3 tbsp. sugar
2 pkgs. yeast
2 tbsp. butter
2 tsp. salt

Mix 1 1/2 cups flour, 3 tablespoons sugar, 1 tablespoon salt and yeast. Heat 1 1/2 cups water and the butter to 120-130 degrees. Add to dry ingredients. Beat 2 minutes at medium speed. Add 1/2 cup flour and beat high speed 2 minutes. Stir in more flour to make stiff dough. On floured board knead 8-10 minutes. Set in greased bowl, turn to grease top. Cover and let set in warm, draft-free place 1 hour.

Punch dough down, cover and rest 15 minutes. In large skillet heat 1 inch water over medium-low temperature to a simmer, add remaining sugar and salt.

Divide dough into 12 pieces, shape 3 into smooth balls with floured finger. Poke 1 inch hole in each. Drop bagels into simmering water. Cook 3 minutes. Turn and cook 2 minutes. Turn again, cook 1 minute more. Drain on towels. Repeat shaping and cooking remaining dough.

Place on greased cookie sheet. Mix egg white and 1 tablespoon water, brush on bagels. Sprinkle with coarse salt, sesame, caraway or poppy seeds, if desired. Bake at 375 degrees for 120-125 minutes. Remove and cool.