Bagels (Wheat)

      *Makes 12 bagels

1 teaspoon active dry yeast

1 1/4 cups warm milk (110 to 115 degrees F)

1/4 cup butter or margarine, softened

2 tablespoons sugar

1 teaspoon salt

1 egg yolk

3 3/4 cups wheat flour

In a mixing bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; mix well. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-in. hole. Place on a floured surface. Cover and let rest for 10 minutes; flatten.

In a large saucepan, bring water to a boil. Drop bagels, one at a time, into boiling water. When bagels float to the surface, remove with a slotted spoon and place 2 in. apart on greased baking sheets. Bake at 400 degrees for 20 minutes or until golden brown. Remove from pans to wire racks to cool.