Homemade Bagels

1. Stage

In a large bowl, dissolve the yeast in warm milk. Add in the softened butter, sugar, salt and egg yolk, and mix well. Stir in enough flour to form a soft dough. Editor's Tip: To proof the yeast, let the yeast and milk stand for 5 to 10 minutes (or until it's nice and foamy) before adding the remaining ingredients.

2. Stage

Turn the dough onto a floured surface and knead until it’s smooth and elastic, six to eight minutes. Place the dough in a greased bowl, turning once to grease the top. Cover the bowl with a clean towel and let the dough rise in a warm place until doubled, about one hour. Editor’s Tip: If you're new to kneading dough, know that the dough will start to tighten as you knead. It will relax after a few minutes, taking on a springy, elastic feel and slightly shiny look.

3. Stage

Punch the dough down. Divide and shape the dough into 12 balls. Push your thumb through the center of each ball to form a 1-1/2-inch hole. Using both of your hands, stretch and shape the dough to form an even ring. Place the shaped bagel dough on a floured surface. Cover the bagels and let them rest for 10 minutes. Flatten the bagels slightly with your hand. Editor's Tip: If your hands stick to the dough, moisten them with a tiny bit of water.

4. Stage

Preheat the oven to 400°. Fill a Dutch oven two-thirds full with water and bring it to a boil. Drop the bagels, two at a time, into the boiling water. Boil the bagels for 45 seconds. Turn them, and boil for an additional 45 seconds. Carefully remove the bagels with a slotted spoon. Drain the bagels well on paper towels.

5. Stage

Immediately sprinkle the tops of the bagels with sesame seeds or poppy seeds, if desired. Place the bagels 2 inches apart on greased baking sheets. Bake until the bagels are golden brown, 20 to 25 minutes. Remove the bagels from the pans to wire racks to cool.