4 1/2 to 5 c. flour
3 tbsp. sugar
1 tbsp. salt
2 pkg. dry yeast
Water
2 tbsp. butter
1 tbsp. sugar
2 tsp. salt
1 egg white

Mix 1 1/2 cups flour, 3 tablespoons sugar, 1 tablespoon salt, and yeast. Heat 1 1/2 cups water and butter to 120 to 130 degrees. Add to dry ingredients. Beat 2 minutes at medium speed. Add 1/2 cup flour. Beat at high 2 minutes. Stir in more flour to make a stiff dough. Knead 8 to 10 minutes. Set in greased bowl, turning to grease top. Cover and let rise in warm, draft-free place 1 hour. Punch dough down; cover. Let rest 15 minutes. In a large skillet, heat 1 inch water over medium low heat to a simmer. Add remaining sugar and salt. Divide dough into 12 pieces. Shape 3 pieces into smooth balls. With floured finger, poke a 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 rest of dough. Place on greased baking sheet. Mix egg white and 1 tablespoon water; brush on bagels. Sprinkle with coarse salt, sesame, caraway, or poppy seed if desired. Bake at 375 degrees for 20 to 25 minutes. Remove from sheets; cool.