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1
** This is water in which peeled potatoes have been cooked.
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2
Plain water may be used, but it is not as good.
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3
Sift together dry ingredients.
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4
Soften yeast in 1/3 of the potato water (2/3 cup).
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5
Add softened yeast to flour.
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6
Add oil to remaining potato water and stir into the flour mixture.
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7
Add eggs and stir mixture briskly to form a ball of dough.
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8
Knead on a lightly floured board for 10 minutes.
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9
(This MUST be a FIRM DOUGH.
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10
Add more flour if necessary.)
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11
Return to the bowl, smooth side up.
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12
Cover with a towel (such as tea towel) and let rise at room temperature (usually about 85 degrees) until the dough rises to the top of the bowl.
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13
Knead again on a lightly floured board until smooth and elastic (for example, as for rolls).
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14
Pinch off pieces of dough and roll between the palms of the hands to form ropes about 6 inches long and 3/4 inch wide.
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15
Pinch the ends together firmly to make a doughnut shape.
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16
Add sugar to boiling water.
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17
Drop bagels into water one at a time.
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18
As they come to the surface, turn them over.
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19
Boil 1 minute longer on the second side.
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20
Place on a greased cookie sheet and bake in preheated over at 450 degrees (225 C.), until the crust is golden brown and crisp, 10 to 15 minutes.
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21
Bagels may be sprinkled with poppy seeds or sesame seeds before baking, as desired.
