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Method:
Blend the yeast with the sugar and a
little of the warm milk and leave in a warm place for 20 minutes until
frothy. Rub the butter or margarine into the flour and salt and make a
well in the centre. Add the yeast mixture, the remaining warm milk and
the egg yolk and mix to a smooth dough. Knead until the dough is
elastic and no longer sticky. Place in an oiled bowl, cover with oiled
clingfilm (plastic wrap) and leave in a warm place for about 1 hour
until doubled in size.
Knead the dough lightly, then cut it into 12 pieces. Roll each one
into a long strip about 15 cm/6 in long and twist into a ring. Place
on a greased baking (cookie) sheet, cover and leave to rise for 15
minutes.
Bring a large pan of water to the boil, then turn down the heat to a
simmer. Drop a ring into the simmering water and cook for 3 minutes,
turning once, then remove and place on a baking (cookie) sheet.
Continue with the remaining bagels. Sprinkle the bagels with poppy
seeds and bake in a preheated oven at 230°C/450°F/gas mark 8 for 20
minutes until golden.
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