Dissolve yeast in lukewarm water and let stand for 3 minutes
Mix well 2 cups of the flour, salt, grated cheese in a bowl then pour in yeast mixture, star to knead slowly and add the rest of the flour bits by bits. Knead for 5 minutes until dough firm (add more flour if needed while kneading)
Grease a separate bowl, and put kneaded dough, cover with damp cloth until bulk rise and doubled in size
Bring 2 quarts of water to boil, then lower the heat to simmer
Punch dough, divide into 12 small balls, let rest for 4 minutes.
Preheat oven to 350 F
Make a hole in the center part of each ball (just like doughnut or bagel shape) then cover again with the damp cloth and rest them for 10 minutes.
Drop 2-3 bagels into the simmering hot water for 30 seconds, drain, pat dry a bit, then place on a greased baking sheet.
Brush with egg white, top with poppy seeds or more grated cheese, bake for 30 minutes or until golden brown.