Bagels

2 tablespoons butter or margarine
1 cup milk, scalded
2 tablespoons (2 packages) dry yeast
Pinch of sugar
1 cup warm water
8 cups flour
1 tablespoon salt
3 quarts water
4 tablespoons honey
Sesame or poppy seeds

Melt butter or margarine in scalded milk.
Mix yeast with a pinch of sugar in the warm water and make sure it bubbles. Mix together the milk and yeast mixtures. Gradually blend in the flour and the salt until a soft, sticky dough is formed. Knead well and place in a greased bowl. Cover with a clean towel and let rise in a warm place about 1 hour, until dough has almost doubled.
Knead dough again on a floured surface. Break off a piece about the size of a plum and roll it into a 51/2-inch-long snakelike shape, tapering the dough at the ends. Twist it into a circle and press the ends together. Place on a floured surface. Continue until all the dough is used. Let stand, uncovered, until dough begins to rise (about 10 minutes).
Preheat oven to 400 degrees. Boil about 3 quarts water with honey.
Drop bagels one by one into the boiling honey water, boiling a few at a time. Cover and wait until the water boils again. With a slotted spoon, turn the bagels over, cover again and wait until the water boils (about 2 minutes). Remove to greased baking sheet.
Sprinkle bagels with sesame or poppy seeds and bake about 30 minutes, or until golden.
Makes 20 to 24. These bagels freeze well.

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