Soft Poppy Seed Bagels

Directions

Sprinkle the yeast over the warm water, stir, and let dissolve.

Put the salt, flour, and 4 teaspoon of the sugar in food processor bowl with dough blade.

Pulse several times to mix well and aerate.

Combine yeast mixture and milk in a measuring cup.

With processor motor running, pour through feed tube.

Knead until 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 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℉ (200℃).

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.