4 1/2 - 5 c. unsifted flour
3 tbsp. sugar
1 tbsp. salt
2 pkgs. Fleischmann's active dry yeast
Water
2 tbsp. Fleischmann's 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 speed 2 minutes. Stir in more flour to make a stiff dough. On floured board, knead 8 to 10 minutes. Set in greased bowl; turn to grease top. Cover; let rise in warm, draft-free place 1 hour.

Punch dough down. Cover; let rest 15 minutes. In a large skillet heat 1" 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" hole in each. Drop bagels into simmering water. Cook 3 minutes. Turn and cook 23 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.