Ingredients Jump to Instructions ↓

  1. 8 c Flour

  2. 1 tb Salt

  3. 1 tb Sugar

  4. 2 Cakes fresh yeast

  5. 2 c Lukewarm potato water

  6. 1/4 c Salad oil

  7. 4 Eggs; slightly beaten

  8. 2 tb Sugar

  9. 2 qt Boiling water

  10. 1/3 of potato water. Add to flour. Add oil to remaining potato water and stir into the flour mixture. Add eggs and stir briskly to form a ball of dough. Knead on a lightly floured board for 10 minutes. (This MUST be a firm dough) Add more flour if necessary. Return to the bowl--smooth side up. Cover with a towel (tea etc) and let rise at room temperature until the dough rises to the top of the bowl. Knead again on a lightly floured board until smooth and elastic (as for rolls). Pinch off pieces of dough and roll between the palms of the hands to form ropes about 6 inches long and 3/4 inches wide. Pinch the ends together firmly to make a doughnut shape. Add sugar to boiling water. Drop bagels into water one at a time. As they come to the surface, turn them over. Boil

  11. 1 minute longer on the second side. Place on a greased cookie sheet and bake at

  12. 450 F. until the crust is golden brown and crisp--

  13. 10 to 15 minutes. Bagels may be sprinkled with poppy seed or sesame seed before baking if you like.


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