Bagels

Add the yeast to half of the lukewarm potato water and let it dissolve. In the other half, stir honey and oil until honey is dissolved. Mix 4/5 of the eggs. In a large baking bowl, form flour and salt, mix in yeast water, then honey-oil mixture. Beat in the eggs. Ev add a tiny bit of flour until dough pulls away from baking bowl. Knead well for 10 min on floured board. Form a ball, place in oiled baking bowl covered with a dishcloth and let rise in a warm place for 90 minutes until doubled in volume.

Boil water with sugar. Fold dough and cut into portions according to the number of pieces. Form each piece into a roll 15 cm long and 1, 5 cm thick. Place each roll into a ring, pressing the ends well together. Put one ring of dough at a time into the boiling sugar water. When it comes up, turn to the other side and do another 1 min. Lift out with slotted spoon.

Place cooked rings on a well-oiled baking sheet. Lightly mix remaining egg, brush on bagels. Bake on center rack in heated oven at 225 degrees for 10-15 min until bagels are brown.

Bagels are delicious with lightly salted butter, curd cheese, honey, cream cheese or smoked salmon.

Rye bagels: Prepare all ingredients in the same way, but use half rye flour (type 997 or 1370) instead of wheat flour and add 1 tsp. salt.

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