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Bagels
(14 or 15 bagels)
1 medium potato, boiled
2 cups water
1 package dry yeast
1 tablespoon honey
4 cups unbleached white flour, sifted
1 tablespoon salt (optional)
1 whole egg
1 egg separated; reserve yolk for glaze
3 tablespoons oil
3 quarts water
Glaze:
1 egg yolk
1 teaspoon cold water
coarse salt, poppy or sesame seeds (optional)
Peel 1 medium sized potato and cut it into fairly thick slices. Put the
slices in a saucepan and cover the potatoes with water, making certain
that you use at least 2 cups of water since some will evaporate with
cooking. Boil the potato slices about 15 minutes or until soft. Measure
out 1 cup of the water. The potatoes can be put aside and used for
dinner. Let the cup of potato water cool to about 90 degrees F.
Proof yeast in 1/2 the potato water with 1/2 teaspoon of the honey. Sift
the flour into a large bowl and add the salt. Stir the yeast mixture into
the flour and add the whole egg, the remaining egg white, balance of the
potato water, remaining honey and oil. Blend with flour to make a firm
dough, adding more flour if necessary.
Turn out onto a floured board or counter and knead for 8 to 10 minutes, or
until dough springs back when touched. Place dough in an oiled bowl, coat
top with a small amount of oil to keep from drying out and cover with a
towel. Place bowl in a warm, draft-free place and let the dough rise to
double (about 1 1/2 hours). Dough is ready when you push down with 2
fingers and the indentations remain. If they spring back, let it rise a
bit longer.
Preheat oven to 425 degrees F.
Boil the 3 quarts of water in a large pot.
Punch down the dough and knead for about 2 or 3 minutes. Pull off or cut
dough into about 14 or 15 pieces. Roll each piece between floured hands
until it is about 7 inches in length and 3/4 inches thick. Coil each
length into a ring, moistening the ends so that they stick when turned
onto each other. Let the rings stand about 10 minutes on an oiled board
or pan.
Using a slotted spoon, slide each bagel into the pot of boiling water,
being careful not to crowd them too much. They will float.
Boil 2 minutes on each side. Remove with the slotted spoon and place them
on oiled cookie sheets. They will be very slippery.
Mix the remaining egg yolk with the 1 teaspoon of water and glaze each
bagel with a pastry brush. Sprinkle with coarse salt, and poppy or sesame
seeds, if desired.
Bake ~25 minutes until golden brown. Place on a wire rack to cool.
(courtesy Katy)