Bagels

1. 1

   Combine yeast, 1 tbsp sugar, 1/2 cup warm water and milk in a large bowl. Whisk until yeast is dissolved. Cover and let stand for 10 mins, or until frothy. Sift flour, salt and remaining sugar into yeast mixture and mix until combined.

2. 2

   Turn dough out onto a lightly floured work surface and knead for 10 mins, or until smooth and elastic. Transfer to a large greased bowl, cover and let stand in a warm place to proof for 1 hour, or until dough has doubled in size.

3. 3

   Turn dough out onto a lightly floured work surface and knead until smooth. Divide into 12 portions. Shape each portion into a ball. Press a finger in the center of each ball to make a hole. Rotate the ball with your fingers until hole is 1/3 the size of the bagel. Arrange, 1 inch apart, on greased baking trays. Cover and let proof in a warm place for about 15 mins.

4. 4

   Cook bagels in boiling water for 2 mins, flipping halfway through. Remove with a slotted spoon.

5. 5

   Preheat oven to 350u00b0F. Place boiled bagels on greased baking trays. Brush tops with egg wash and sprinkle with poppy seeds and sea salt. Bake for 20 mins, until golden brown. Let cool on a wire rack.

* Per serving · 4 servings · Values may vary.

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