Bagels 2

1. * (Water which peeled potatos have cooked in. Plain water may be used, but it's not as good.
2. ) Sifti together dry ingredients.
3. Soften yeast in 1/3 of potato water.
4. Add to flour.
5. Add oil to remaining potato water and stir into the flour mixture.
6. Add eggs and stir briskly to form a ball of dough.
7. Kneadi on a lightly floured board for 10 minutes.
8. (This MUST be a firm dough) Add more flour if necessary.
9. 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.
10. Knead again on a lightly floured board until smooth and elastic (as for rolls).
11. Pinchi 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. Pinch the ends together firmly to make a doughnut shape.
13. Add sugar to boiling water.
14. Drop bagels into water one at a time.
15. As they come to the surface, turn them over.
16. Boil 1 minute longer on the second side.
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. Bagels may be sprinkled with poppy seed or sesame seed before baking if you like.