INGREDIENTS

INSTRUCTIONS

Directions  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.  Melody Zlatkin  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 158
Calories From Fat: 34
Total Fat: 3.9g
Cholesterol: 20.7mg
Sodium: 210.8mg
Potassium: 133.2mg
Carbohydrates: 26.1g
Fiber: 1.3g
Sugar: 1.3g
Protein: 4.4g