2 cups milk, scalded (or water)
1 TBSP dry active yeast
½ cup warm water
½ cup sugar
1 ½ tsp. salt
¼ cup safflower oil
3 cups white flour
3 cups wheat flour
¾ tsp. baking powder
Scald milk, set aside and allow to cool. Dissolve yeast in warm water, then add sugar, salt, warm milk and oil. Mix together, then add half the flour. This will make a soupy mixture called a "sponge." Cover and let rise 40 minutes. Add remaining flour and baking powder. Knead until dough forms a smooth ball. Pat into 9x15 rectangle, cut into bagels using a bagel cutter or a large cup. Let rise 30 minutes. Boil in water for 30 seconds on each side, then drain on a cooling rack. Sprinkle with toppings (cinnamon sugar, cheese, etc.) then bake on cookie sheet at 400 F for 20 minutes or until golden brown. Freezes well.
These are perfect for sandwiches or just to snack on. From the freezer they stay light and chewy. For a dairy free recipe, water or rice milk can be used instead of scalded milk. Recipe adapted from Making the Best of Basics: Family Preparedness Handbook.
If you have more time, this other bagel recipe is fantastic! Because they rest in the refrigerator for a day, they have more time to develop a better flavor.