Combine the hot water, yeast and sugar. Let stand for a few minutes until you see lots of bubles on top, so you know the yeast ist still active. Add the mixture and the warm milk to the flower and stir in salt. Knead to get a smooth dough. Add some more flour or milk to make a stiff dough. Turn out on a floured board and knead until smooth, elastic, and no longer sticky (about 15 minutes), adding more flour or fluid as needed. Dough should be firmer than for most yeast breads. Place in a greased bowl, cover, let rise until almost doubled (about 40 minutes). Knead dough lightly and divide into 12 equal pieces.
To shape, knead each piece, forming it into a smooth ball. Holding ball with both hands, poke your thumbs through the center. With one thumb in hole, work around perimeter, shaping bagel like a doughnut about 10 cm across. Another way of shaping bagels is making first a roll and then sticking both ends together. Place shaped bagels on lightly floured board, cover lightly and let stand in a warm place for 20 minutes.
Bring the 3 liter of water and 1 tablespoon sugar to boiling in large kettle. Adjust heat to keep it boiling gently. Cover the baking sheet with a baking paper foil or grease slightly and sprinkle with cornmeal. Heat oven to 400 degrees. Gently lift one bagel at a time and drop into water, boil about 4 at a time for 4 minutes until they float.
Lift out with slotted spatula, drain briefly on a towel and place on baking sheet.
Brush with glaze made with 1 egg yolk and 1 tablespoon water. Bake 35 - 40 minutes, or
until well browned and crusty. Cool on rack.
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