Adapted from tasteofhome.com
c warm milk
c butter, softened
3¾ - 4¼
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" 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 pan 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' apart on greased baking sheet. Bake 400' for 20-25 minutes or until golden brown. Remove from pans to wire rack to cool.