Bagels (Keith's Version)

In a large bowl, add the hot tap water and milk. Mixture should be lukewarm.

Add the sugar, yeast, and egg. Beat until smooth.

Add 2 cups of flour and the salt. Whisk until no lumps remain.

With a wooden spoon, beat in 1 1/2 cups of flour.

Sprinkle 1/2 cup flour over top and knead in.

Place dough on a floured surface and knead in the last cup of flour, or enough so dough is smooth and elastic. Takes about 4 minutes.

Let rest covered for 15 minutes.

On a floured surface, roll dough out to about 1 1/2 inches thick. Cut into 12 equal pieces.

Shape each piece into a ball by pinching edges under.

With your thumb, poke a hole through the center. Pull dough, working the circle uniformly to make a good-sized 2-inch hole, as the hole tends to close in when rising.

Place on a greased cookie sheet and let rise covered for 15 minutes.

Preheat oven to 400 degrees.

Put a large pot of water on to boil. Drop bagels into boiling water for only 7–10 seconds — just about in and out. Remove with a slotted spoon.

Place back on the cookie sheet and brush with beaten egg. Sprinkle with poppy seeds or sesame seeds.

Bake for 25 minutes or until golden brown.

Cool on racks.