Hot, Chewy Bagels

Today the kids and I were stuck inside with cold, wet weather outside. Bagels and cream cheese were on the menu, so I started a batch at about 10 o'clock. I've made these a few times and they turn out great each time. They're not quite as chewy as, say, a Panera bagel, but they are slightly crunchy on the outside and soft, chewy on the inside. You could top them with poppy or sesame seeds, or cinnamon sugar, but my guys like them plain. Hot out of the oven with cold cream cheese, yum -- just what we needed to warm up our insides.

The recipe came from allrecipes.com. All I did was follow directions.

Bagels

1 t. active dry yeast
1 1/4 c. warm milk
1/4 c. butter or margarine, softened
2 T. sugar
1 t. salt
1 egg yolk
3 3/4 c. all-purpose 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 (or use mixer with dough hook);
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.
In a large saucepan, bring water to a boil.
Drop bagels, one at a time, into boiling water.
Let boil a minute and remove with a slotted spoon
and place 2 in. apart on greased baking sheets.
Bake at 400 degrees F for 20-25 minutes or until golden brown.
Remove from pans to wire racks to cool.

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