Bagels 4

1 pk Active dry yeast

1/3 c Warm water

1 t Salt

4 c All-purpose or bread flour

-(I prefer the high gluten) 2 tb Sugar

1 c Milk

1 Egg

-beaten with a little water, - (for glaze) Coarse salt, (optional), Poppy or sesame seeds (opt.)

1. Sprinkle the yeast over the warm water, stir, and

let dissolve. 2. Put the salt, flour, and 4 tsp of the sugar in food processor bowl with dough blade. Pulse several times to mix well and aerate. 3. Combine yeast mixture and milk in a measuring cup. With processor motor running, piur through feed tube. Knead until mixture balls together and is no longer sticky, about 60 seconds. Lightly flour alarge plastic bag, place

the dough in it, squeeze out the air, and close the end of the bag with a twist tie. Let the dough rise until doubled, about 45 minutes. Punch it down. (At this point the dough can be refrigerated for up to 4 days. Bring it to room temperature before proceeding.) 4. Let the dough rest for ten minutes. Pull of pieces

of dough to form 12 two inch balls. Poke a finger through the ball, making a hole the size of a golf ball. With fingers, shape the bagel evenly. Put the bagels on a cookie sheet, cover with oiled plastic wrap, and let them rise until puffy, about 30 minutes. Preheat oven to 400 degrees F. 5. Bring 4 qts. water to boil in a wide pot. Add the

remaining two teaspoons sugar. Poach the bagels, 3 or 4 at a time, for 30 seconds. Turn them and poach for

30 seconds more. Remove with slotted spoon, let drip

briefly on towel and the place 1 inch apart on baking sheets. Brush each bagel with a little of the egg glaze. (At this point sprinkle on any of the optional salt or seeds.) Bake until golden brown, about 15 minutes. Cool on racks.