Title : Bagels
Categories : Breads
Servings : 12

1 pk Active dry yeast 1 c Milk
1/3 c Warm water 1 Egg; beaten with a little
1 ts Salt - water for glaze
4 c All-purpose flour Coarse salt, or poppy seeds
2 tb Sugar



Sprinkle the yeast over the warm water, stir, and let dissolve. Put the
salt, flour, and 4 teaspoons of the sugar in the bowl of a food processor
equipped with the dough blade. Pulse the mixture several times to mix it
well. (This action aerates the ingredients. Combine the yeast mixture and
milk in a measuring cup. With the motor running, pour the mixture through
the feed tube. Knead until the mixture balls together and is no longer
sticky, about 60 seconds. Lightly flour a large 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.) Let the dough rest for 10 minutes.
Pull off pieces of dough to form 12 2-inch balls. Poke a finger through the
ball, making a hole the size of a golf ball. With your fingers, shape the
bagel evenly. Put the bagels on a tray or cookie sheet, cover them with
oiled plastic wrap, and let them rise until puffy, about 30 minutes.
Preheat the oven to 400F. Bring 4 quarts of water to the boil in a wide
pot. Add the remaining 2 tsp of sugar. Poach the bagels, 3 or 4 at a time,
for 30 seconds. Turn them and poach for 30 seconds more. Remove them with a
slotted spoon, let them drip briefly on a towel held under the spoon, and
place them 1 inch apart on baking sheets. Brush each bagel with a little of
the egg glaze. (At this point you may sprinkle on coarse salt, or poppy or
sesame seeds). Bake until golden, about 15 minutes. Let cool on racks.

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