Bagels 2

Directions

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