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1
In a large ceramic, glass or plastic bowl, combine the yeast, sugar, salt and 2 cups of the flour and mix well.
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2
If altering the recipe, add the spices, plumped fruit, or nuts here.
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3
Add the potato water and oil, beat for 2 minutes.Add 1 cup of the flour and the eggs, and beat again.
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4
Add the rest of the flour, 1/2 cup at a time, until a soft dough that clears the sides of the bowl is formed.
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5
Turn dough onto a lightly floured work surface and knead util smooth and springy, about 5 minutes, dusting with flour only 1 tbsp at a time as needed to prevent sticking.
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6
Place the dough in a greased deep container (preferably not metal), turning once to coat the top, and cover with plastic wrap.
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7
Let rise at room temperature until doubled in bulk, 1 to 1 1/2 hours.
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8
Bring a large pot (or 2) of water to boil.
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9
Add 2 tbsp sugar or salt to the water to alter the flavour of the crust.
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10
Preheat the oven to 425F.
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11
To form bagels: Gently deflate the dough by turning it out onto a lightly floured work surface.
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12
Divide it into quarters, and each quarter into 6 equal portions.
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13
Shape each bit of dough into a smooth ball, tucking the excess dough underneath.
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14
Flatten each ball with your palm.
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15
Poke a floured finger through the middle of the ball, then spin the dough on your finger to widen the hole.
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16
It will look quite stretched, but will shrink back slightly when you put it down.
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17
With a slotted spatula, lower 5-6 bagels at a time into the gently boiling water.
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18
Leave boil for 3 minutes on one side, flip and boil for 2 minuted on the other.
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19
Remove the bagels with the spatula and leave to cool on a clean dish towel-lined cookie sheet.
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20
I find it works best/quicker to form 5-6 bagels at a time while the previous 5-6 bagels boil.
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21
This avoids having the dough over-rise and ending up with small, dense, chewy bagels.
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22
Brush with the now cool bagels with glaze (if desired).
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23
Dredge one or both side of the now cool bagels into the garnish of your choice (to prevent sticking) and place on a greased cookie sheet.
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24
Bake for 25-30 minutes, or until golden.
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25
Transfer to a cooling rack.
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26
nota: preparation time does not include rising time.
