2 tbsp. sugar
1 pkg. dry yeast
1 1/2 C. warm water
4 1/2-5 C. flour, divided
1 tsp. salt
Vegetable cooking spray
1 egg white, lightly beaten
1 tsp. milk

Procedure
Dissolve sugar and yeast in warm water in a large bowl, let stand 5 minutes. Stir in 4 cups flour and salt to form a soft dough. Turn dough out onto a lightly floured surface.

Knead until smooth and elastic (about 10 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place 20 minutes or until almost doubled in bulk. Punch dough down, cover and let rest 5 minutes.

Divide dough into 16 equal portions, shape each portion into a ball. Pat each ball into a 3 1/2 inch disk. Poke a hole through the center of each disk. Gently lift each disk from work surface and twirl on index finger until the hole is 1 1/2 inches in diameter.

Place on baking sheets coated with cooking spray. Cover and let rise in a warm place 20 minutes or until puffy. (Dough will not double in bulk.)

Bring water to a boil in a large pan, reduce heat and simmer. Add 1 bagel to water, immediately turn bagel over and carefully remove from water with a large slotted spatula. Place bagel on a sheet of wax paper coated with cooking spray to drain.

Repeat procedure with remaining bagels. Place bagels on baking sheets coated with cooking spray.

Combine egg white and milk, brush over bagels.

Bake at 275 degrees for 22 minutes or until golden brown.