2 tbsp. dry yeast
1 1/2 c. water
4 tsp. salt, divided
4 tbsp. sugar, divided
2 tbsp. butter
4 1/2 to 5 c. flour, divided
1 egg white plus 1 tbsp. water

Mix 1 1/2 cups flour, 3 tablespoons sugar, 2 teaspoons salt and the yeast. Heat the water and butter to 120 to 130 degrees. Add to yeast mixture, beat 2 minutes at medium speed. Add 1/2 cup flour, beat at high speed 2 minutes. Stir in enough flour to make a stiff dough. Dough should be firmer than most other yeast breads.

On floured board, knead 10 minutes. Set in greased bowl and turn to grease top. Cover, let rise in warm place for 1 hour. Punch down, let rest 15 minutes.

In skillet, heat to simmer 1 inch water with remaining 1 tablespoon of sugar and 2 teaspoons salt. Divide dough into 12 pieces and shape into smooth balls. Poke a 1-inch hole with floured finger. Cover and let rest while forming the rest of the bagels.

Drop 3 or 4 at a time in simmering water. Cook 3 minutes, turn and cook 2 minutes. Turn again, cook 1 minute longer. Drain. Repeat this procedure. Place on a well-greased baking sheet. Bake at 375 degrees for 5 minutes.

Remove from oven and brush with egg white mixture. Sprinkle with coarse salt, sesame, caraway or poppy seeds, if desired. Return to oven and continue baking 15-20 minutes until light brown.