|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (110°F, 45°C)|
|Butter/Margarine||1⁄4 Cup (4 tbs) (Room Temperature)|
|Water||1 Cup (16 tbs)|
|Egg||1 , separated|
|All purpose flour||4 Cup (64 tbs)|
|Poppy seeds/Sesame seeds||1 Tablespoon|
In a large bowl, stir yeast into 1/4 cup warm water until dissolved.
Add butter or margarine, 1 tablespoon sugar, salt, 1 cup water, egg white and 1-1/2 cups flour.
Beat with electric mixer about 3 minutes until smooth.
Add enough of the remaining flour to make a soft dough.
Turn out on a lightly floured board.
Knead about 5 minutes or until smooth and elastic.
Clean and lightly grease bowl.
Place dough in bowl, turning to grease all sides.
Cover and let rise in a warm place until doubled in bulk, about 1 hour.
Punch down; knead 1 to 2 minutes.
Divide into 4 pieces; divide each piece into 10 equal pieces.
With palms of your hands, roll each piece into a 6-inch rope.
Shape each rope into a ring with ends overlapping slightly.
Pinch ends together to seal.
Let rest about 15 minutes until they begin to rise.
In a 4-quart pot or Dutch oven, heat 2 quarts water and 2 tablespoons sugar to a simmer; do not boil.
Grease a large baking sheet; set aside.
Use a slotted spoon to lower bagels 3 or 4 at a time into simmering water.
Cook for 1 minute on each side.
Carefully remove bagels from hot water; drain briefly on paper towels.
Arrange on prepared baking sheet.
Preheat oven to 400°F (205°C).
In a small bowl, beat egg yolk and 1 tablespoon water.
Brush bagels with egg yolk mixture.
Sprinkle with poppy seeds or sesame seeds, if desired.
Bake about 15 minutes in preheated oven until lightly browned.