Have you ever made bagels? If you are feeling adventurous, try it. I did a few years back. They turned out just fine. However, and this is a big however, I prefer to pick up a package of bagels at Food City. They are a lot of work. If you stir up a batch, you will understand all that is required to do them. If you are bored, it's raining outside and there's nothing on TV, give it a try. They are good, just a lot of work. By the way, potato water is the water you boiled the potatoes in.

BAGELS
8 cups flour (plain white or part whole wheat)
1 tablespoon salt
2 packages dry yeast
2 cups potato water
1/3 cup honey
1/4 cup vegetable oil
4 eggs, slightly beaten
2 tablespoons sugar
2 quarts of boiling water in a deep kettle

Sift flour and salt together. Soften yeast in 3/4 cup lukewarm potato water. Add lightly beaten eggs. To half the flour mixture, add egg mixture with the honey, oil and remaining 1 1/3 cup potato water. Stir in rest of flour. Turn out onto a floured surface. Cover with bowl and let rest 15 minutes. Then knead until smooth and elastic. Place dough in a lightly greased bowl and let rise at room temperature until doubled in bulk, about an hour. Return to floured surface. Pinch off pieces of dough and form into doughnut shapes. Add the 2 tablespoons sugar to the boiling water. Drop in bagel dough, a few at a time. Bagels will sink. When they rise to the surface, turn over and boil 1 minute longer. Remove from water with slotted spoon and place on greased baking sheet. No further rising is necessary. Bake at 450 F. for 10 to 15 minutes or until golden brown. Remove to rack to cool. Next time, go to Food City for your bagels.