New York-Style Bagels

2 tsp active dry yeast
1 1/2 Tbs granulated sugar
1 1/4 cup warn potato water ( peel, cube and boil A LOT, let rest)
3 1/2 cups flour (more for kneading)
1 1/2 tsp salt

In 1/2 cup warm potato water, pour sugar and yeast. DO NOT STIR. Let sit 5 minutes. Stir mixture til dissolved completely. Mix flour and salt in large bowl. Make a well in the middle and pour in yeast mixture.
Pour 1/2 of the remaining potato water in also mix stirring in rest of water (more if high elevations have this to dry) resulting in a moist firm dough.
On floured surface, knead 10 minutes, til smooth and elastic. work in as much flour as possible - firm and stiff dough.
Lightly brush oil in a small bowl place dough in turn dough to coat all the dough. Cover with damp tea towel. Let rise for 1 hour.
Carefully divide into 8 pieces.
Shape in to rounds pressing on the surface as you create the round.
Make a hole in the center with a floured finger. Pull, then stretch. Place on a lightly oiled cookie sheet. After shaping cover with damp cloth 10 minutes.
Preheat oven 425*
Bring large pot of salted water. Use slotted spoon to lower bagels into water.
When bagel floats let cook 1 minute flip cook 1 minute.
Want a chewy bagel cook 2 minutes on each side.
Add toppings after bagels are removed from the water. Place on lightly greased cookie sheet again and bake 20 minutes