Categories: Breads 
      Yield: 30 servings 
  
      8 c  Flour 
      1 tb Salt 
      1 tb Sugar 
      2    Cakes fresh yeast 
      2 c  Lukewarm potato water * 
    1/4 c  Salad oil 
      4    Eggs; slightly beaten 
      2 tb Sugar 
      2 qt Boiling water 
           Poppy seed or sesame seed 
           -(optional) 
  
  * (Water which peeled potatos have cooked in. Plain water may be used, 
  but it's not as good.) 
     Sift together dry ingredients.  Soften yeast in 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 1 minute longer on the 
  second side.  Place on a greased cookie sheet and bake at 450 F. until 
  the crust is golden brown and crisp--10 to 15 minutes.  Bagels may be 
  sprinkled with poppy seed or sesame seed before baking if you like.