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- 8 cups (1900 ml) Flour
- 1 tbsp (15 ml) Salt
- 1 tbsp (15 ml) Sugar
- 2 cakes Fresh yeast
- 2 cups (475 ml) Potato water, lukewarm**
- 1/4 cup (60 ml) Salad oil
- 4 Eggs, slightly beaten
- 2 tbsp (30 ml) Sugar
- 2 quarts (1900 ml) Boiling water
- Poppy seeds or sesame seeds (optional)
- ** See Preparation
- ** This is water in which peeled potatoes have been cooked. Plain water may be used, but it is not as good.
- Sift together dry ingredients.
- Soften yeast in 1/3 of the potato water (2/3 cup).
- Add softened yeast to flour.
- Add oil to remaining potato water and stir into the flour mixture.
- Add eggs and stir mixture 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 (such as tea towel) and let rise at room temperature (usually about 85 degrees) until the dough rises to the top of the bowl.
- Knead again on a lightly floured board until smooth and elastic (for example, 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 inch 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 in preheated over at 450 degrees (225 C.), until the crust is golden brown and crisp, 10 to 15 minutes.
- Bagels may be sprinkled with poppy seeds or sesame seeds before baking, as desired.
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