Homemade Bagels

For variation and flavor, add cinnamon and raisins or honey and sesame seeds to the dough of these delicious bagels.

Yield

1 dozen

Ingredients

1 teaspoon active dry yeast
1 1/4 cups warm milk (110°F to 115°F/43°C to 46°C)
1/4 cup butter or margarine, room temperature
2 tablespoons granulated (white) sugar
1 teaspoon salt
1 egg yolk
3 3/4 cups all-purpose flour

Directions

In a mixing bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; mix well. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-inch hole. Place on a floured surface. Cover and let rest for 10 minutes; flatten. Preheat oven to 400°F (204°C).

In a large saucepan, bring water to a boil. Drop bagels, one at a time, into boiling water. When bagels float to the surface, remove with a slotted spoon and place 2 inches apart on greased baking sheets.

Bake in the preheated oven for 20 to 25 minutes or until golden brown. Remove from pans to wire racks to cool.