4 1/2 cups all-purpose flour
1 1/2 t. salt
2 T. margarine
2 teaspoons salt
4 T. white sugar
1 2/3 cups warm water
1 T. white sugar
1 (.25 ounce) package active dry yeast
About 5 cups of water for boiling the bagles
Mix 1-1/2 cups flour, 4 tablespoons sugar, 1-1/2 teaspoons salt, and yeast. Heat water and butter to 120-130 degrees F. Add water to dry ingredients; beat 2 minutes at medium speed on mixer. Add 1/2 cup flour, beat at high speed 2 minutes. Stir in more flour to make a stiff dough. Knead 8-10 minutes. Cover and let rise. Punch down. Cover; let rest 15 minutes. Divide dough into 12 pieces; shape 3 pieces into smooth balls.
Poke a 1 inch hole in each. Drop bagels into a large skillet with 1 inch water (simmering) with 1 tablespoon sugar and 2 teaspoons salt in the water. Cook on medium low heat for 3 minutes, turn and cook 2 minutes; turn again, cook 1 minute more. Drain on towels. Repeat for rest of dough. Place on greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Remove from sheets and cool.
If desired, before baking, mix 1 egg white and 1 tablespoon water, brush on bagels, and sprinkle with sesame, poppy, or caraway seeds.