BAGELS
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Potato water	2cups			Beaten egg	2tbsp
Floor		~6cups			Canola oil	6tbsp
Sugar		6tbsp			Malt syrup	2tbsp
Yeast		4tbsp			Salt		3tsp
Egg white	-			Poppy seeds	-

- YEAST MIXTURE:
 o Prepare 2cups of potato water in a large bowl.
 o Add 2tbsp sugar.
 o Sprinkle 4tbsp yeast on top and let stand for 10min until foaming.
 o Stir 2tbsp beaten egg, 6tbsp canola oil and 2tbsp malt syrup.
- DRY INGREDIENTS:
 o Prepare 2cup flour.
 o Add 4tbsp sugar.
 o Add 3tsp salt.
- Slowly beat DRY INGREDIENTS into YEAST MIXTURE using an
  electric mixer until smooth (about 4min).
- Use a wooden spoon to gradually mix the remaining 4cups of
  floor into the mixture resulting in a soft sticky dough.
- Knead dough until smooth and stretchy (5-10min)
- Allow dough to rise 1 to 1-1/2hrs until dough has doubled.
- Preheat oven to 400F.
- After rising, punch dough down and knead it several times.
- Divide dough into 16 pieces.
- Shape bagels.
- Place bagels on a floured and covered baking sheet, let rise
  for 15min.
- In meantime, bring water to a boil; add honey and stir.
- Poach bagels 1min on each side.
- Remove bagels onto parchment paper.
- Stir egg yolk and water and brush over bagels as they come
  out of the poaching liquid.
- Sprinkle with poppy or sesame seeds.
- Bake at 400degF for 20 to 25min until tops are golden brown
  and bottom sounds hollow when tapped.
- Cool on wire rack.