Bagels

I made bagels today! Ever since I visited a commune in Missouri and ate homemade bagels for the first time, I have been yearning to try it out. It took me most of the day...and with my Aunt Diana's help I was quite successful! It is quite a long prOcess.

Bagels

8 cups whole wheat flour
1 TBS sea salt
2 packets of yeast
2 cups lukewarm potato water *
1/3 cup honey
¼ cup oil
4 eggs, lightly beaten
2 TBS raw sugar
2 quarts boiling water

1. Sift flour and salt into a bowl. Soften in one-third of the potato water and stir into flour.
2. Add honey and oil to remaining potato water and stir into flour mixture. Add eggs and beat to form dough.
3. Turn onto a lightly floured board and knead for 10 minutes. The dough should be quite firm. Add more flour if necessary.
4. Return dough to clean buttered bowl, cover and let rise at room temperature until doubled in bulk, about one and one-half to two hours.
5. Preheat the oven 450 degrees.
6. Knead the dough again until smooth and elastic.
7. Pinch off pieces of dough and roll into ropes six inches long and three-quarters inch wide.
8. Bring the ends of the dough together and pinch them to form a doughnut shape.
9. Drop raw sugar into the pot of boiling water. Drop bagels into the water one at a time and when they come to the surface turn them over. Boil one minute longer.
10. Place bagels on oiled cookie sheet and bake 10 to 15 minutes or until golden brown and crisp.
Yield: About 20 bagels

* Potato water is made by boiling peeled diced potatoes in excess water until they are tender. Drain and use liquid.

I would suggest using less salt. Also, mix all the liquid ingredients together first before adding it to the flour mixture.

PS. Those are my bagels in the picture! I've also added a bunch of photos from the farm to my flikr account. I've exceeding my photo limit for the month...so I will put the rest of them up in a few days. Enjoy!