Mix warm water and milk with one tablespoon of caster sugar and whisk yeast in.
Rest for 10 minutes covered in a warm place until mixture is frothy
Add flour to frothy mixture and mix well. Add half mix and then add the other half
Add flour if too sticky and turn to a floured surface
Knead for 10 minutes until smooth and elastic
Place dough in a greased bowl, cover and stand in warm place for 1 hour or until doubled in size
Tuen dough into floured surface and incorporate the raisins while kneading until smooth.
Divide dough into 12 portions
Knead each portion into a ball. Press finger into centre to make a hole and place the bagels about 4cm apart on greased trays to allow them to rise in a warm place (15-20minutes)
Drop bagels in boiling water so they don't touch, boil for one minute each side
Remove with slotted spoon and place in greased oven tray. Brush with egg and sprinkle a bit of sugar. Bake in moderately hot oven for 20 minutes. Cool on wire rack
At home we like them cut in half, toasted and buttered for breakfast
