Recipe#2447

Title: Bagels 10

From: Albert & Lita Lotzkar alotzkar@home.com 
 Newsgroups: rec.food.recipes 
 Subject: New York Style Bagels 
 Date: 18 Jul 1998 18:45:44 -0600 
 Message-ID: <35AFF8EC.9FA31092@home.com> 

Makes 18 Bagels.
 1 potato, peeled and quartered
 1/4 cup vegetable oil
 2 cups boiling water
 2 large eggs
 1 package active dry yeast
 Cornmeal to dust cookie sheet
 4 cups all-purpose flour
 2 quarts water
 1/2 tablespoon salt
 1 egg white (optional)
 1+1/2 tablespoons sugar
 Put potato into boiling water and boil for 15 minutes.  Discard
 potato  and let water cool to about 110 degrees F..  Transfer 1/3
 cup of the potato water to a small bowl.  Sprinkle yeast over top
 of water and stir to combine.  Set aside for 3 minutes..
 Sift flour, salt, and 1/2 tablespoon of the sugar together into a
 large bowl.  Add yeast mixture.  Stir in another 2/3 cup of the
 potato water  and the oil.  Add eggs one at a time and stir briskly
 until a dough ball  is formed. .
 Turn dough out onto a floured surface and knead for about ten
 minutes  until dough ball is firm, adding a little extra flour if
 needed.  Place  in a greased bowl, turning the dough so all sides
 are greased.  Cover the  bowl with a clean towel and set aside in
 a warm place for about 1 hour  until dough has risen to double its
 original size.  Punch the risen dough  down to flatten and remove
 from bowl.
 Cut dough into 18 equal pieces and shape each piece into a 6- to
 7-inch-long, 3/4-inch-thick rope.  Bring the ends of one rope
 together  and pinch closed.  (A little water on the ends will help
 secure them.)  Repeat until 18 rings are formed.  Cover all rings
 with the towel and let   rise for 20 minutes.    Preheat oven to
 450 degrees F.  Lightly grease a cookie sheet and dust  with
 cornmeal. Bring the 2 quarts water to a boil.  Add the remaining
 tablespoon of  sugar to the boiling water.  Drop the bagels into
 the water one at a  time, cooking each for 3 minutes, turning once.
 As each bagel is removed  from the water, place it on the cookie
 sheet.  If desired, paint the tops  of the bagels with 1 egg white
 that has been beaten with 1 teaspoon water.  Bake for 12 to 15
 minutes, until golden brown.