yeast, active dry
beaten with a little water, for glaze
or sesame seeds, optional
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.
First published: 1996-01-27 last updated: 2015-03-29