Miniature Bagels

Directions

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, 6×1 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℉ (190℃). 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.