Miniature Bagels

Course : Breads
Serves: 24
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1 package active dry yeast
1/2 cup warm water
4 cups flour -- (divided)
3 tablespoons sugar
1 tablespoon salt
1 tablespoon Dried onion flakes
1 cup water
1 large egg white
1 tablespoon water
1 teaspoon Poppy seeds
1 teaspoon Sesame seeds

Preparation / 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, 6x1 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 degrees F. Heat 4 inches water in Dutch oven to boiling. Reduce heat; simmer dough rings, a few a! t a time, uncovered, for 7 minut es, 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.

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