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Print this Recipe    Bagels 10

NEW YORK-STYLE BAGELS
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.

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