Bagel Sticks

No-stick cooking spray
3 1/2 to 4 1/2 c. all purpose or unbleached flour
2 tbsp. sugar
1/2 tsp. salt
2 pkg. active dry yeast
1 1/2 c. water
1 egg, separated
2 quarts water
1 tbsp. sugar
1 tbsp water
2 tbsp sesame seed

Spray cookie sheets with cooking spray. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 c. flour, 2 tbsp sugar, salt and yeast; blend well. In small saucepan, heat 1 1/2 c. water until hot (120 to 130F). Add hot water and egg white to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in 1 3/4 to 2 1/4 c. flour to form a stiff dough.

On floured surface, knead in 1/4 to 3/4 c. flour until dough is smooth and elastic, about 7 minutes. Place dough in bowl sprayed with cooking spray; cover loosely with plastic wrap and cloth towel. Let rise in warm place until ight and doubled in size, about 30 minutes.

Punch down dough several times to remove all air bubbles. Divide dough into 16 equal pieces; shape into 6-inch sticks. Place on sprayed cookie sheets. Cover loosely with greased plastic wrap and cloth towel; let rise in warm place until light and doubled in size, about 10 minutes.

Heat oven to 375. In Dutch oven, combine 2 quarts water and 1 tbsp sugar. Bring to a boil. Cook 2 bagel sticks at a time in boiling water for 30 seconds, turning once; drain with slotted spoon. Return to sprayed cookie sheets. In small bowl, combine egg yok and 1 tbsp. water. Brush over bagel sticks; sprinkle with sesame seed. Bake 375 for 20 to 24 minutes or until light golden brown. Immediately remove from cookie sheets.