Follow the recipe for bagels. The shaping will take place after the first rise.

After the first rise of your bagel dough, it should be doubled in size.

Lightly flour your clean work surface.

With a dough scraper or sharp knife, divide the dough into 12 equal pieces.

Roll each portion into a rounded disk.

Push your thumb into the center of the disk.

Place your finger through the hole in the center. Spin the dough on your finger to enlarge it with a uniform quarter-sized hole.

You can also leave the dough on your work surface. Just place your finger in the center and spin the dough in small tight circles until the hole becomes quarter-sized.

Alternately, the dough can be rolled into ropes long enough to fit around a hand. The two ends should be placed together underneath the palm.

In one smooth motion, roll the dough ends together under light pressure from the hand.

Place the portioned bagels onto a greased baking sheet, wrap in plastic and allow to proof in the refrigerator at least 2 hours. Lay the bagels out one hour before cooking. While the bagels are coming to room temperature, bring a pot of water to a simmer.

One by one, gently place the bagels into the simmering water. Cook each bagel about 30 seconds on each side. Working in small batches will help in keeping track of each bagel and keep the water temperature from dropping.

Remove each bagel to a rack-lined baking sheet. Brush the boiled bagels with beaten egg white.

Gently shake your choice of toppings onto each bagel in an even layer.

We chose poppy seeds for these bagels, but sea salt, cinnamon sugar or any number of seeds are also popular toppings.