Bagels Homemade Fresh

This is a recipe for making fresh bagels.
It seems like a lot of work and I have to admit
I only made these once, but if your like me,
you like to make things at least once.
It seems really involved but if you read
the recipe through first it's not that hard.
These are really good tasting and much better
than any store bought bagel, fresh or frozen.

Ingredients:
1 cup lukewarm potato water
1 envelope of yeast
1 tablespoon beaten egg
3 tablespoons canola oil
1 tablespoon malt syrup
3 cups all-purpose flour
2 tbsp granulated sugar
1½ teaspoon Kosher salt
Poaching Liquid
16 cups water
1/3 cup honey

Glaze
1 egg yolk
1 tablespoon water
poppy or sesame seeds


Directions:
In a large bowl, dissolve 1 tablespoon
of granulated sugar into the lukewarm potato water.
Sprinkle the yeast on top and let it stand for 10 minutes.
Stir the tablespoon of beaten egg,
canola oil and malt syrup into the yeast/water mixture.
Stir together 1 cup of the flour,
2 tablespoons of the sugar, and the kosher salt.
Slowly beat these dry ingredients into the yeast
mixture using an electric mixer until smooth.
Use a wooden spoon to gradually mix the remaining flour
in to the mixture resulting in a soft sticky dough.
On a lightly floured surface knead
until the dough is smooth and stretchy.
Make sure to get all the dry isolated flour
spots worked out of the dough.
This should take 5-10 minutes.
Place the dough in a greased bowl,
rotating the dough around the bowl so its
outside is covered in the grease.
Cover with plastic wrap and a small towel).
Allow the dough to rise for 1 to 1½ hours
until the dough has doubled and you can
poke your finger into it and leave a mark.
Preheat your oven to 400 degrees F.
After rising, punch the dough down
and knead it several times.
Divide the dough into 10 pieces
Keep the unformed dough and formed bagels
covered when you’re not directly shaping them.
Roll the dough into a long pipe and then wrap it
horizontally around your hand using your fist
as well as your other hand to seal it into a ring.
Place your bagels apart on a floured
and covered baking sheet.
Let them rise for 15 minutes.
In the meantime, in a large pot,
bring the water to a boil.
Add the honey and stir.
This is the poaching liquid.
Gently slide your bagels into the water
a few at a time into the water over a medium
heat for 1 minute on each side.
Carefully remove the bagels onto parchment paper
baking sheet using a slotted spoon.
Stir together the egg yolk and water
and quickly brush over the bagels
as they come out of the poaching liquid.
Sprinkle with poppy or sesame seeds.
Bake in the 400 degree F. oven for
20 to 25 minutes until the tops are
golden brown. Cool on a wire rack.