New York Bagel recipe

Boil the potato in 1 liter water for 20 minutes.
Take the potato out, and let the water cool for 20 minutes.
Take about half a cup of the warm potato water and put in a small bowl.
Spread the dry active yeast in the bowl of water, mix and set aside.
Sift the flour and add to a large bowl with the salt and 1 tsp of sugar.
Add the yeast mixture and another ½ a cup of the potato water, and whisk well.
Add 3 eggs and ¼ cup of oil and knead well into a ball of dough.
Smear the dough with some oil, cover the bowl with plastic wrap or towel, and set aside for 1 hour in a warm place.
Once the dough is ready (and about double in size), knead it well to take out the air babbles, and cut into 16-18 slices.
Form each slice into a roll and pinch the ends together into a bagel shape.
Let the bagels rest in a warm place for 25 minutes.
In a large pot, boil 2 liters of water with 1 tsp of sugar.
Add the bagels to the simmering water and cook for 2 minutes on each side.
Grease a baking sheet and sprinkle on it some cornmeal.
Take the bagels out of the water, dry them and spread on the baking sheet.
Brash the bagels with 1 egg white beaten with 1 tsp of water.
Bake for fifteen minutes, in a pre heated oven of 450 F/230 C degree or until you get A golden brown color.