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Print this Recipe    Bagels 03

NEW YORK-STYLE BAGELS

1 potato, peeled and quartered
2 cups boiling water
1 package active dry yeast
4 cups all-purpose flour
1/2 tablespoon salt
1+1/2 tablespoons sugar

1/4 cup vegetable oil
2 large eggs
cornmeal
2 quarts water
1 egg white (optional)

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.

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