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Title: Bagels 2
Yield: 30 Servings

Ingredients

      8 c  flour
      1 tb salt
      1 tb sugar
      2    cakes fresh yeast
      2 c  lukewarm potato water *
    1/4 c  salad oil
      4    eggs; slightly beaten
      2 tb sugar
      2 qt boiling water
      1    poppy seed or sesame seed
           -(optional; )

Instructions

* (Water which peeled potatos have cooked in. Plain water may be
used, but it's not as good.)
Sift together dry ingredients. Soften yeast in 1/3 of potato
water. Add to flour. Add oil to remaining potato water and stir into
the flour mixture. Add eggs and stir briskly to form a ball of
dough. Knead on a lightly floured board for 10 minutes. (This MUST
be a firm dough) Add more flour if necessary. Return to the
bowl--smooth side up. Cover with a towel (tea etc) and let rise at
room temperature until the dough rises to the top of the bowl. Knead
again on a lightly floured board until smooth and elastic (as for
rolls). 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. Pinch
the ends together firmly to make a doughnut shape.
Add sugar to boiling water. Drop bagels into water one at a time.
As they come to the surface, turn them over. Boil 1 minute longer on
the second side. Place on a greased cookie sheet and bake at 450 F.
until the crust is golden brown and crisp--10 to 15 minutes. Bagels
may be sprinkled with poppy seed or sesame seed before baking if you
like.

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