Homemade Bagels

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.

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.

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.

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.

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.