Jane Kansas' Bagels

Steps

1. Scald milk and allow to cool to likewarm or cold.
2. Soften yeast in water.
3. Add yeast, milk, flour, butter, salt, and sugar to Cuisinart bowl
4. 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.
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.
5. Transfer to a big bowl and let rise in a warm place until doubled in bulk, about 1 hour.
6. Punch down, divide in 12, cover the pieces.
7. 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.
8. Cover the dough again and let rest 15 minutes.

9. In the meantime, bring a large pot with about 4" of water to the boil; add the teaspoon of salt or a couple tablespoons of honey or sugar.
10. Preheat oven to 425°F
11. 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.
12. Grease and cornmeal a cookie sheet. Transfer the bagels to it and bake for 20 - 25 minutes.