>>title: Jane Kansas' Bagels
>>course: Yeast Bread
>>source: Jane Kansas > Dan MacKay > Elderberries Cookbook
>>tags: Jane Kansas
>>note: Dan says: Jane baked a LOT of bagels in one of her careers so when I was spending some time with her I got a lesson.
>>photo: Bagels_01.jpg

Scald @milk{1 c} and allow to cool to likewarm or cold.
Soften @yeast{1 tbl/pkg} in @water{¼ cup}.  
Add yeast, milk, @flour{3 3/4 c}, @butter{¼ c}, @salt{1 tsp}, and @sugar{1 tbl} to #Cuisinart{} bowl
Process to make a ball of dough that cleans the walls of the bowl and knead until smooth and satiny.  Monitor temperature with your hand on the bowl; if it gets too hot you will kill the yeast and the dough won't rise, so take it out and knead by hand.  If it's too dry, add a teaspoon of milk; if it's too sticky, add a tablespoon of flour until it's right. 
>>note:  You may add: • 3 tbl onion flakes • a couple tablespoons of minced garlic • raisins softened in hot water, and a teaspoon of cinnamon • blueberries. Knead them in by hand after the machine kneading.
Transfer to a #big bowl{} and let rise in a warm place until doubled in bulk, ~{about 1 hour}. 
Punch down, divide in 12, cover the pieces.  
Knead each piece in your hand to make a smooth-surfaced ball; push your thumb through the middle to make a hole, and roll it in your hand to stretch out to a ring about 5" across.  
Cover the dough again and let rest ~{15 minutes}. 
>>photo:Bagels_02.jpg
In the meantime, bring a #large pot{} with about 4" of water to the boil; add the teaspoon of @salt{1 tsp} or a couple tablespoons of @honey or sugar{about 2 tablespoons}.
Preheat oven to 425°F
Put as many pieces of dough in the pot as will float without overlapping at a time and boil gently for ~{2 minutes} each, and place between tea towels to remove excess water.  Bagels will have a pockmarked look.
Grease and cornmeal a cookie sheet. Transfer the bagels to it and bake for ~{20 - 25 minutes}.