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1
Sift together dry ingredients.
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2
Soften yeast in 13 of potato water.
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3
Add to flour.
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4
Add oil to remaining potato water and stir into the flour mixture.
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5
Add eggs and stir briskly to form a ball of dough.
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6
Knead on a lightly floured board for 10 minutes.
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7
(This MUST be a firm dough) Add more flour if necessary.
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8
Return to the bowl--smooth side up.
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9
Cover with a towel (tea etc) and let rise at room temperature until the dough rises to the top of the bowl.
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10
Knead again on a lightly floured board until smooth and elastic (as for rolls).
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11
Pinch off pieces of dough and roll between the palms of the hands to form ropes about 6 inches long and 3/4 inches wide.
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12
Pinch the ends together firmly to make a doughnut shape.
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13
Add sugar to boiling water.
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14
Drop bagels into water one at a time.
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15
As they come to the surface, turn them over.
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16
Boil 1 minute longer on the second side.
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17
Place on a greased cookie sheet and bake at 450 F. until the crust is golden brown and crisp--10 to 15 minutes.
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18
Bagels may be sprinkled with poppy seed or sesame seed before baking if you like.
