Mix 1 1/2 cups flour, 3 Tbs sugar, 1 Tbs salt and yeast.
Heat 1 1/2 cups water and margarine to 120-130 degrees.
Add to dry ingredients; beat 2 minutes at medium speed.
Add 1/2 cup flour; beat at high speed 2 minutes.
Stir in more flour to make a stiff dough.
On floured board, knead 8-10 minutes.
Set in greased bowl; turn to grease top.
Cover; let rise in warm, draft-free place 1 hour.
Punch dough down.
Cover; let rest 15 minutes.
In a large skillet heat 1-inch water over medium low heat to a simmer; add remaining sugar and salt.
Divide dough into 12 pieces; shape 3 pieces into smooth balls.
With floured finger, poke a 1-inch hole in each.
Drop bagels into simmering water.
Cook 3 minutes.
Turn and cook 2 minutes.
Turn again; cook 1 minute more.
Drain on towels.
Repeat shaping and cooking rest of dough.
Place on greased baking sheet.
Mix egg white and 1 Tbs water; brush on bagels.
Sprinkle with coarse salt, sesame, caraway or poppy seed if desired.
Bake at 375 degrees for 20-25 minutes.
Remove from sheets.
Cool.