Categories: Breads 
      Yield: 4 servings 
  
  4 1/2 ea To 5 cups all-purpose flour         2 tb Bs margarine 
      3 tb Bs sugar                            1 tb Bs sugar 
      1 tb Bs salt                             1 ea Egg white 
      2 ea Active yeast                             Water 
  
  Mix 1 1/2 cups flour, 3 Tbs sugar, 1 Tbs salt and yeast. 
   
  Heat 1 1/2 cups water and margarine to 120-130 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 8-10 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-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 Tbs water; brush on 
  bagels.  Sprinkle with coarse salt, sesame, caraway or poppy seed if 
  desired.  Bake at 375 degrees for 20-25 minutes. Remove from sheets. Cool. 
   
  Fleischmann's