BASIC BAGELS

Steps:

• Mix 1 1/2 cups of the flour, sugar, salt, and yeast in a bowl.
• Add water gradually and beat for 2 minutes at medium speed, scrapping bowl occasionally.
• Add 1/2 cup of flour.
• Beat at high speed for two minutes, scrapping bowl occasionally.
• Stir in enough additional flour to make a soft dough.
• (Dough should be pulling away from the sides of the bowl).
• Turn out onto lightly floured surface.
• Knead for about 8 minutes or until smooth and elastic, adding additional flour as necessary.
• Place in ungreased bowl.
• Cover and let rise in warm place for 20 minutes (dough will rise, but will not double).
• Punch down dough; divide into 12 small balls.
• Poke finger through the middle of the ball to the other end.
• Make a round hole about 1/2 inch in diameter.
• Place on a lightly greased baking sheet.
• Cover and let rise in warm place for 20 minutes.
• Preheat oven to 375 degrees.
• Boil at least 2-inchs of water in a large shallow pan.
• Lower heat and add a few bagels at a time.
• Simmer bagels in water for 2 to 3 minutes turning once.
• Remove from water and replace the bagels on the greased baking sheet.
• Mix together egg white and a tablespoon of water.
• Brush the egg white wash over each bagel.
• Sprinkle poppy seeds or sesame seeds over the bagels.
• Bake for 30 minutes.
• Variations:
• Italian Herb Bagels: Add 2 teaspoons of Italian seasoning, and replace salt with onion salt.
• Onion Bagels: Add 2 tablespoons of dehydrated minced onion, and replace salt with onion salt.