Homemade Bagels

• 1 teaspoon active dry yeast
• 1-1/4 cups warm 2% milk (110u0b0 to 115u0b0)
• 1/2 cup butter, softened
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 egg yolk
• 3-3/4 to 4-1/4 cups all-purpose flour
• Sesame or poppy seeds, optional

1. In a large 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.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes; flatten bagels slightly.
4. Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels.
5. Sprinkle with sesame or poppy seeds if desired. Place 2 in. apart on greased
6. . Bake at 400u0b0 for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

active dry yeast, milk, butter, sugar, salt, egg yolk, flour, sesame

Taken from www.tasteofhome.com/recipes/homemade-bagels/ (may not work)