Basic Bagels

Ingredients

Directions

1. Pour the boiling milk into a mixing bowl and stir in the butter and sugar. Leave the mixture to stand
2. Sprinkle over the yeast and leave to stand in a warm place for about 5 minutes for fresh yeast and about 15 minutes for dried, until the mixture is frothy.
3. Stir the salt and egg white into the yeast mixture, then gradually beat in the flour to make a soft dough. Turn the dough onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic.
4. Return the dough to the cleaned bowl and cover with cling wrap. Leave in a warm place to rise for about 1 hour, or until doubled in size.
5. Turn the risen dough out onto the work surface and knock back to its original size. Divide the dough into sixteen even-sized pieces. Roll a piece of dough into a "sausage" shape, then wrap it around your fingers on one hand to make a "hoop" shape. Pinch the join together firmly and repeat with the other pieces of dough.
6. Place the bagels on greased baking sheets covered with greased greaseproof paper. Leave enough space between them so they can rise without touching, then cover loosely with a sheet of cling wrap. Return the bagels to a warm place to prove for about 10 minutes.
7. Preheat the oven to 400°F. Bring a large saucepan of water to boil, then reduce the heat and simmer. Gently drop the bagels into the water, only a few at a time to prevent them touching.
8. Simmer the bagels for about 15-20 seconds, or until puffy and beginning to swell. Using a slotted spoon, lift the bagels out of the water and return to the baking sheets. Repeat the process with the remaining bagels.
9. Mix together the egg yolk and milk in a small bowl. Lightly brush the bagels evenly with the egg glaze. Bake for about 20 minutes, or until risen, golden and hollow sounding when tapped. Transfer to a wire rack to cool.