Bagels - Bagels

Directions

1. 1
   ** This is water in which peeled potatoes have been cooked.
2. 2
   Plain water may be used, but it is not as good.
3. 3
   Sift together dry ingredients.
4. 4
   Soften yeast in 1/3 of the potato water (2/3 cup).
5. 5
   Add softened yeast to flour.
6. 6
   Add oil to remaining potato water and stir into the flour mixture.
7. 7
   Add eggs and stir mixture briskly to form a ball of dough.
8. 8
   Knead on a lightly floured board for 10 minutes.
9. 9
   (This MUST be a FIRM DOUGH.
10. 10
    Add more flour if necessary.)
11. 11
    Return to the bowl, smooth side up.
12. 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.
13. 13
    Knead again on a lightly floured board until smooth and elastic (for example, as for rolls).
14. 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.
15. 15
    Pinch the ends together firmly to make a doughnut shape.
16. 16
    Add sugar to boiling water.
17. 17
    Drop bagels into water one at a time.
18. 18
    As they come to the surface, turn them over.
19. 19
    Boil 1 minute longer on the second side.
20. 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.
21. 21
    Bagels may be sprinkled with poppy seeds or sesame seeds before baking, as desired.