Bagels

Ingredients for 1 servings:

• 0.38 liters of water, drained from boiled potatoes
• 3 tbsp honey
• 3 tbsp sunflower oil
• 5 eggs
• 850 g wheat flour
• 2 points dry yeast
• 1 tsp, heaped salt
• 2 liters of water
• 2 tbsp, levelled sugar, brown

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

A typical New York specialty that originally comes from Jewish cuisine.

Stir the honey and oil into the lukewarm potato water until the honey has dissolved. Lightly whisk 4 eggs. In a large bowl, add 800g of flour, the dried yeast, and the salt. Mix, then stir in the honey water. Beat in the beaten eggs, adding a little more flour if necessary, until the dough starts to pull away from the bowl. Knead the dough well for 10 minutes on a floured board. Form into a ball, cover with a tea towel, and let rise for 90 minutes in an oiled bowl. Tip: Warming the bowl slightly and then placing it in a warm place will speed up the process. The dough should double in size. Preheat the oven to 225°C (Gas Mark 4-5). Bring the water and brown sugar to a boil. Punch down the dough and divide it into 30 small pieces. Shape each piece into a log. Using a sweeping motion, wrap the log around your thumb and pinch the ends together. Immediately lower one bagel ring at a time into the boiling sugar water. When the bagel pops up, turn it over and let it cook for another minute. Then remove it and place it one at a time on a baking sheet. Lightly beat the fifth egg and brush it over the bagels. Bake on the middle rack for 10-15 minutes, until browned. They will stay fresh for 3-4 days. This batch makes about 30 bagels.