Your Saf helper for this recipe:
5g Saf-instant yeast (1/2 sachet)
4 cups of all-purpose flour
1 Potato (peeled and quartered)
1/2 tablespoon of salt
1/2 tablespoon of sugar
2 cups of boiling water
1/4 cup of vegetable oil
2 quarts of water
2 large effs
1 egg white (optional)
Cornmeal to dust cookie sheet
Put potato in boiling water and boil for 15 minutes. Discard potato and let water cool. Transfer 1/3 cup of the potato water into a small bowl, sprinkle yeast over the top of water and stir. Set aside for 3 minutes.
Sift flour, salt and sugar together into a large bowl, add Saf-instant yeast mixture. Stir in another 2/3 cup of the potato water and 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. Then, cover the bowl with a clean towel and rest in a warm place for 1 hour until dough has risen to double 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. Repeat until all rings are formed and cover with a towel and let rise for 20 minutes.
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. Bake bagels in preheated oven to 450 F /230 °C for 13 minutes.