Brooklyn Bagels

4-5 cups flour
1 pkg. active dry yeast
2 tsp. salt
1 1/2 cups hot water (120-130 degrees)
2 tbsp. honey or sugar
1 egg white
1 tsp. water
Dehydrated garlic or onion, optional
Sesame, poppy or caraway seeds, optional

Combine 1 cup flour, yeast and salt in bowl. Stir in hot water and honey. Beat until smooth, about 3 minutes.

Stir in enough remaining flour to make a soft dough. Turn out onto floured surface. Continue to work in flour until dough is stiff enough to knead. Knead until smooth and elastic (about 5 minutes). Cover with bowl and let rest 15 minutes.

Divide into 12 equal parts. Shape into flattened ball. With thumb and forefinger, poke hole in center. Stretch and rotate until hole is 1-2 inches. Cover and let rise 20 minutes.

Boil water in large shallow pan about 2 inches deep. Reduce heat. Simmer a few bagels at a time 7 minutes. Remove from pan, drain on a towel about 5 minutes.

Place on baking sheet, brush with mixture of egg white and water. Sprinkle with garlic, dehydrated onion, sesame seeds, poppy seed or caraway seeds as desired.

Bake at 375 degrees for 30 minutes or until done.