4 1/2 -5 cups flour
3 tablespoons sugar
1 tablespoon salt
2 packages active dry yeast
1 1/2 cups water
2 tablespoons margarine
1 tablespoon sugar
2 teaspoon salt
1 egg white
Corse salt, Sesame, Poppy, or Caraway seeds
Mix 1 1/2 cups flour, 3 tablespoon sugar, 1 tablespoon salt and yeast
Heat 1 1/2 cups of water and margarine to 120º -130º 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 stiff dough. On floured board knead dough 8-10 minutes, set in greased bowl turning so top is greased. Cover and let rise in warm, draft free place for 1 hour.
Punch dough down and let rest for 15 minutes.
In a large skillet heat 1 inch water over medium to low heat to a simmer, add remaining sugar and salt.
Divide dough into 12 pieces, shape into equal size smooth balls, with floured finger poke a 1 inch hole into 3 of the dough balls, drop the bagels into the simmering water, cook 3 minutes, turn cook another 2 minutes, turn again and cook 1 more minute. Drain on paper towels. Repeat shaping and cooking of bagels 3 at a time.
Place bagels on greased baking pan, mix egg with 1 tablespoon water brush on bagels. Sprinkle with desired toppings
Bake at 375 º 20-25 remove from sheet. Cool