Miniature Bagels

Method

• Dissolve yeast in warm water; let stand until bubbly about 10 minutes
• Combine 2 cups of the flour sugar and salt in a large mixer bowl
• Beat in yeast mixture and 1 cup water gradually on low speed
• Beat on medium speed 5 minutes
• Stir in remaining flour to make soft but workable dough
• Turn dough onto a lightly floured surface; knead until smooth and elastic about 10 minutes
• Place in lightly greased bowl; turn greased side up
• Cover and let rise in warm place 30 minutes (dough will not have doubled)
• Punch down dough turn dough onto lightly floured surface; knead slightly
• Divide dough in half
• Roll half of the dough into a 12-inch square
• Cut into 24 strips 6x1 inch
• Shape each strip into a ring pinching ends together
• Place 1 inch apart on ungreased baking sheets
• Repeat with remaining dough
• Cover and let rise in warm place 30 minutes
• Heat oven to 375 degrees F
• Heat 4 inches water in Dutch oven to boiling
• Reduce heat; simmer dough rings a few at a time uncovered for 7 minutes turning once
• Remove with slotted spoon; let stand on kitchen towels 5 minutes
• Place on ungreased baking sheets
• Bake until firm about 10 minutes
• Mix egg white and 1 tablespoon water in small bowl
• Remove bagels from oven; brush with egg white mixture
• Sprinkle with poppy seeds sesame seeds or onion flakes
• Return to oven; bake until brown about 20 minutes; remove and cool on wire rack
• Store tightly wrapped in refrigerator 1 week or in freezer no longer than 2 months.