In a large bowl, mix the flour, yeast, salt, and sugar well. Then mix in the egg and the oil and add the water gradually, working it in with your hand‑-enough to make a soft dough that holds together in a ball. Add more water if necessary, or more flour if it is too sticky.

Turn the dough out and knead on a floured board for 10‑15 minutes, until it is very smooth and elastic. Grease the dough all over by putting a drop of oil in the bowl and rolling the dough around in it. Cover the bowl with plastic wrap and leave to rise in a warm place for 1 1/2 hours, or until doubled in bulk.

Punch the dough down and knead again briefly. An easy way of shaping the bagels into rings is to roll out the dough to a rectangle about 1 inch (2 1/2 cm) thick and cut it into 11 equal strips with a pointed knife. Roll each strip between your palms into a rope about 7 inches (18 cm) long and 1/2 inch (1 1/2 cm) thick and bring the ends together, pinching them to seal and form a bracelet. Place the rings on an oiled surface, and let them rise for about 1 hour, or until doubled in bulk.

Bring plenty of water to a boil in a wide pan, then lower the heat to medium. Slip in 4 bagels at a time. Boil them for 1‑2 minutes, turning them over once as they rise to the top. Then lift them out quickly with a slotted spoon and place them on a cloth to dry. Do the same with the rest of the bagels. Arrange on oiled baking sheets, brush with egg white, and bake in a preheated 375F (190C) oven for 15‑20 minutes, until nicely browned.

VARIATIONS

-Sprinkle the bagels lightly with poppy or sesame seeds, fried onion, or coarse salt before baking.

-Another way of shaping the bread is to roll it into small balls, make a hole in the middle, and widen it by pulling the ring from the center.

-If you want to make the bagels in the old way, without the egg, you will simply need to add a little more warm water to bind the flour.