Bagels

Bagels by Tony van Roon

Makes about 15 bagels:

1 large potatoe, boiled
2 cups water
1 package active dry yeast
1 tablespoon honey
4 cups unbleached white, or whole wheat flour, sifted
1 tablespoon salt (optional)
1 whole egg
1 egg separated, keep the yoke
3 tablespoon oil
3 quarts water

Glaze:
1 egg yolk (the one you kept)
1 teaspoon cold water
some covering like sesame seeds or others (optional)<

Peel one large potatoe and cut it in thick slices. Put the slices in a saucepan and cover the potatoes with at least 2-1/2 cups of water. Boil the potatoe slices about 15 minutes or so or until soft. Measure out 1 cup of the water and let it cool to about 90 °F.

Proof the yeast in 1/2 the potatoe 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 potatoe water, remaining honey, and oil. Blend with the flour to make a firm dough, adding more flour if necessary.

Turn out onto a floured 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 dough in a warm, draft-free spot and let it rise until doubled in bulk (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 the oven to 425 °F.

Boil the 3 quarts of water in a large pan.

Punch down the dough and knead for about 3 minutes. Cut the dough into about 15 pieces. Roll each piece between floured hands until it is about 7 inches in length and 3/4 inch thickness. Coil each length into a ring, moistening the ends so that they'll stick to each other. Let the rings stand about 10 minutes on an oiled countertop or pan.

On a slotted spoon, slide each bagel in the pan of boiling water, only a few at a time. They will float. Boil 2 minutes on each side. Remove the very slippery bagels with a slotted spoon and place them on oiled cookie sheets.

Mix the remaining egg yolk with the 1 teaspoon of water and glaze each bagel with a pastry brush. Sprinkle with sesame seed or other seeds if you wish, use your imagination.

Bake for about 25 minutes or until golden brown. Place on a wire rack to cool.

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