Ingredients
Method
- Heat the milk and water in a small saucepan until just starting to simmer, 105-110 degrees then add the sugar and yeast, mix well and let sit for 5 minutes until frothy. Whisk together 3 cups of flour (save the remaining 1/2 cup for later) and the salt in the bowl of your kitchen aid mixer. If doing by hand you can use a large mixing bowl.
- Make a well in the center of the flour and pour in the yeast mixture. Knead on medium speed for 3-5 minutes. You want the dough to be soft and pliable but not stiff. If its too sticky you can add the remaining flour a tablespoon at a time till the dough feels right. If mixing by hand you will need to knead for 7-10 minutes. Cover the dough with plastic wrap or a wet towel and let sit in a warm place for one hour until dough is doubled in size.
- Preheat oven to 425 degrees. Fill a large pot with water and place on the stove. While water heats punch down the dough and separate into eight equal pieces. Shape into smooth balls and flatten on the counter, then poke your finger through the center and stretch the hole working the bagel around until hole is roughly 1.5"-2" in diameter, flatten on the counter with your palm. Let sit for 10 minutes while the water heats and then drop into the boiling water. Let it sit for one minute and then flip and let sit for one more minute before removing, the longer it boils the chewier your bagel will be. Let the boiled bagels sit for 5 minutes.
- Separate the egg yolk from the white and beat the white and then brush over the top of the bagels. Add whatever toppings you would like and then pop in the oven for 20-25 minutes. Remove from pan and let cool. Enjoy!