Miniature Bagels

Directions

1. 1
   Dissolve yeast in warm water; let stand until bubbly, about 10 minutes.
2. 2
   Combine 2 cups of the flour, sugar and salt in a large mixer bowl.
3. 3
   Beat in yeast mixture and 1 cup water gradually on low speed.
4. 4
   Beat on medium speed 5 minutes.
5. 5
   Stir in remaining flour to make soft but workable dough.
6. 6
   Turn dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes.
7. 7
   Place in lightly greased bowl; turn greased side up.
8. 8
   Cover and let rise in warm place 30 minutes (dough will not have doubled).
9. 9
   Punch down dough, turn dough onto lightly floured surface; knead slightly.
10. 10
    Divide dough in half.
11. 11
    Roll half of the dough into a 12-inch square.
12. 12
    Cut into 24 strips, 6x1 inch.
13. 13
    Shape each strip into a ring, pinching ends together.
14. 14
    Place 1 inch apart on ungreased baking sheets.
15. 15
    Repeat with remaining dough.
16. 16
    Cover and let rise in warm place 30 minutes.
17. 17
    Heat oven to 375F (190C).
18. 18
    Heat 4 inches water in Dutch oven to boiling.
19. 19
    Reduce heat; simmer dough rings, a few at a time, uncovered, for 7 minutes, turning once.
20. 20
    Remove with slotted spoon; let stand on kitchen towels 5 minutes.
21. 21
    Place on ungreased baking sheets.
22. 22
    Bake until firm, about 10 minutes.
23. 23
    Mix egg white and 1 tablespoon water in small bowl.
24. 24
    Remove bagels from oven; brush with egg white mixture.
25. 25
    Sprinkle with poppy seeds, sesame seeds or onion flakes.
26. 26
    Return to oven; bake until brown, about 20 minutes; remove and cool on wire rack.
27. 27
    Store tightly wrapped in refrigerator 1 week or in freezer no longer than 2 months.