Bagels

Steps

1. Pour lukewarm water into a small bowl. Crumble in the yeast, add sugar and 1 tbsp of the flour, and stir until dissolved.
2. Set the yeast mixture aside for about 10 minutes until it starts to foam.
3. In a large bowl, combine the remaining flour, salt, and cream. Add the yeast mixture and knead with a mixer, stand mixer, or by hand for at least 5 minutes until a smooth dough forms.
4. Shape the dough into a ball, return it to the bowl, and cover with a clean towel. Let it rise in a warm spot, such as an oven with just the light on.
5. Let the dough rise at room temperature for 60-90 minutes, until it has at least doubled in volume.
6. Knead the dough briefly and firmly on a lightly floured surface.
7. Roll the dough into a strand about 20 cm long and cut it into 9 equal pieces.
8. Knead each piece briefly and shape into a ball. Use the handle of a spoon to poke a hole in the center of each ball, then spin it on the work surface to stretch the hole to the width of the dough ring.
9. Line a baking sheet with parchment paper. Arrange the bagels with space between them, cover with a towel, and let rise for another 30 minutes.
10. Preheat the oven to 180°C (top/bottom heat) or 160°C (fan). Bring 3 liters of water to a boil in a wide pot.
11. Boil the bagels in batches of 2-3 in gently simmering water for about 2 minutes, until they puff up, turning once.
12. Remove with a slotted spoon, let drain, and place back on the baking sheet.
13. Whisk the egg and milk together. Brush the mixture over the bagels and sprinkle with seeds as desired.
14. Bake in the preheated oven on the middle rack for 30-35 minutes until golden brown.
15. Remove from the oven, transfer with the parchment paper to a wire rack, and let cool.