Bagels

3 teaspoons dry yeast
1 tablespoon fine sugar
1/2 cup warm water
1 cup warm milk
3 cups plain flour
3 teaspoons salt
1 tablespoon fine sugar, extra
1 egg yolk
1 teaspoon water, extra
1 tablespoon poppy seeds
2 teaspoons sea salt

Combine yeast, sugar, water and milk in large bowl, whisk until yeast is dissolved. cover, stand in warm place about 10 minutes or until mixture is frothy. Stir sifted flour salt and extra sugar into yeast mixture in 2 batches; mix to a firm dough. Turn dough onto floured surface, knead about 10 minutes or until dough is smooth and elastic. Place dough into large greased bowl, cover, stand in warm place about an hour or until dough has doubled in size. Turn dough onto floured surface, knead until smooth; divide dough into 12 portions. Knead each portion into a ball. Press finger in center of each ball to make a hole, rotate ball with finger until the hole is one third of the size of the bagel. Place bagels about an inch and a half apart on greased oven trays, cover, stand in warm place about 15 minutes or until risen.

Drop bagels individually into pan of boiling water; they must not touch. Turn bagels after 1 minute, boil further minute, remove with slotted spoon. Place bagels on greased oven trays. Brush tops with combined egg yolk and extra water, sprinkle with combined seeds and sea salt. Bake in moderately hot oven about 20 minutes. cool on wire rack. Makes 12.

Bagels

Ingredients:
3/4 pt	Warm water
2	Envelopes dry yeast
1 1/2 oz	Sugar
1/2 oz	Salt
3 1/2 c	Bread flour
2 qt	Boiling water
1 T	Sugar
1	Egg white, beaten
	Salt, sesame, poppy or
	-caraway seeds (optional)

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Instructions:
PREHEAT OVEN TO 450F.
Mix yeast, 1 1/2 ounces sugar and warm water.
Let stand 2-or-3 minutes.
Mix 2 cups flour and the salt and add to the yeast mixture.
Add remaining 1 1/2 cups flour.
Knead for 5 minutes, adding flour if dough sticks to the table.
Bagel dough should be firm.
Place dough in a clean, greased bowl.
Cover and let rise until double.
Bring water to a boil and add 1 tablespoon sugar.
Divide dough into 12 pieces and shape each into a ball.
Allow the dough to relax 3-to-4 minutes.
Flatten with your palm.
With your thumb, press deep into the center of the bagel and tear open with your fingers.
Pull the hole open.
Place bagels on a sheet and cover for about 10 minutes.
Put 2-or-3 bagels at a time into simmering water for about 45 seconds, turning once.
Drain and place on greased baking sheets.
Brush with beaten egg white and sprinkle with salt, sesame, poppy or caraway seeds.
Bake for 35 minutes, turning over when bagels are light brown.
Bagels are done when they are brown and shiny.
Cool on a rack.