Preheat oven to 400 F and grease a baking sheet.
Dissolve rapid rise yeast in 90 g warm water (105-115 F) and 4.2 g sugar. Set aside and allow to froth.
In a small pan, heat milk until it boils. Remove from heat and add
sugar and water. Stir until sugar is dissolved. Pour the milk mixture
into a large bowl and let cool until warm. Stir frothed yeast into milk
mixture and let set for about 10 minutes.
Separate an egg; reserve the yolk to use in the glaze and beat the
white to add to milk mixture. Stir the mixture vigorously until the
ingredients are well combined. Stir the salt into the mixture. Add flour
a little at a time, stirring after each addition. When dough is
cohesive but still soft, turn it out onto a floured work surface and
knead it for about 15 minutes. Put the dough into a bowl, cover it and
let rise in a warm place for an hour, or until it has increased in
volume by half.
Shaping the dough: After dough has risen the proper amount of time, cut
it into pieces about the size of a small lemon and shape each into a
neat ball. To form a ring, first poke your floured forefinger into the
center of a ball and work your finger through the dough until it touches
the work surface. Move your finger in a circle to widen the hold. Twirl
the ring until the hole is about one third of the bagel’s diameter.
Place the bagels on a sheet, cover them with a damp cloth and let them
rise for about 10 minutes.
Poaching the bagels: Heat a large pot of water until it boils; reduce
heat to maintain a gentle boil. Using a perforated skimmer, carefully
lower a few bagels into the water. Poach each bagel uncovered for about
15 seconds, until the bagels begin to puff up. Lift them out, drain them
and transfer to a greased baking sheet.
Beat the reserved egg yolk with cold water, and brush the mixture over
the bagels. Bake them for about 20 minutes, until golden brown. Allow to
cool for 10 minutes.
Makes 12 bagels.