Bagels

(for 8-10 bagels). Put the ingredients in the top part into the bread tin in the order suggested by your bread machine instructions (usually liquid first, then flour, then yeast). Set machine to white bread, dough stage only. Press start. When dough is ready, remove from bread machine and punch down. Cut dough into 8 to 10 equal pieces. Roll each piece between your palms to form a thin rope, about 20cm long with tapered ends. Bring ends together to form a circle, with the tapered ends overlapping. With moistened fingers, pinch or lightly knead the joined ends so the circle is securely fastened, or it will come apart later. Set the bagels in a warm place to rise and cover them loosely. They should rise for 15 minutes. Preheat oven to 200C/Gas 6. While they are rising, bring about 1.3 litres of water to boil in a saucepan. Add 1 tablespoon of sugar. When the bagels have risen for 15 minutes, drop one or two at a time into the boiling water, handling them as gently as possible so they do not deflate. They will rise to the surface of the water and swell up. Let them cook 1 minute, then turn them over and let them cook 3 minutes longer. Remove bagels, let drain over the water, and place on an ungreased baking sheet. Beat egg white with water and brush over bagels. Sprinkle with sesame or poppy seeds, or coarse salt Bake until golden, 20 to 25 minutes.