Bagels require a unique two-step cooking process in order to develop their smooth, chewy crust. You can add some raisins, chopped nuts, spices or whatever you like to this basic recipe.

1	C	milk
4	tbsp.	butter
1	tbsp.	sugar
1	tsp.	salt
1	pk.	active dry yeast
1		egg
3-3/4	C	all-purpose flour, sifted

Combine the milk, butter, sugar, and salt in a small saucepan and heat unitl just warm and the sugar has dissolved. Stir in the yeast and allow to proof for 10 minutes. Combine the egg, flour, and milk mixture in a large mixing bowl and stir to combine. Knead the dough, adding more flour if necessary, for 10 minutes. Place in a greased bowl and allow to rise until doubled in volume, about 1 hour. Punch the dough down and divide into 18 pieces. Roll each piece into a log about 7 inches long and tapered at the ends. Forn the dough into a ring, wetting the ends to help seal the ends of the dough. Let rise, covered, on a floured board for 15 minutes. Drop the rings, one or two at a time into a large pot of boiling water. The bagels should sink and begin to float almost immediately. Turn the bagels when they float to the surface and boil for 3 minutes. Remove the bagels with a slotted spoon and place on a greased baking sheet. Bake in a preheated 400F oven for 20 to 25 minutes, until golden brown and crisp. Mist lightly with water immediately upon removing them from the oven and allow to cool. Makes 18 bagels.