Mix

• 4¾ cups flour
• 3 tablespoons sugar
• 1 tablespoon salt
• 2 packages yeast

Heat

• 2 tablespoons margarine; in
• 1½ cups water (120° – 130°)

Add water to flour mixture and beat for 2 minutes at medium speed. Add additional ½ cup flour. Beat 2 minutes at high speed. Stir in more flour to make a stiff dough. Knead for 10 minutes. Set in greased bowl; turn to grease top. Cover and let rise for 1 hour.

Punch down dough and let rest for 15 minutes. Simmer 1″ water in a large skillet, adding 1 tablespoon sugar and 2 teaspoons salt.

Divide dough into 12 pieces. Shape into bagels and drop into simmering water. Cook 3 minutes. Flip and cook 2 minutes more. Turn again and cook 1 minute. Remove and drain on towels. Do not crowd the bagels. Simmer then in 2 or 3 batches.

Set bagels on greased baking sheet. Brush with egg white. Sprinkle with coarse salt, minced onion, or minced garlic. Bake at 375° for 20 – 25 minutes.

Glenda’s Comment

I do not make this one too often since the hour rising time makes it difficult for breakfast. But these are definitely worth it – and quite different from store bought bagels.

“A BAGEL is a DONUT with the sin removed.” – George Rosenbaum