I made these bagels yesterday, on Sunday, there were no open bakeries nearby, so I had to made them at home. I put the ingredients arbitrarily, without measurement, so I would try to write them correctly in quantity. These bagels are crispy on the outside and soft on the inside - just like they need to be.
The dosage is for 6 normal sized bagels, mine are smaller so they came out 9.
The dosage is for 6 normal sized bagels, mine are smaller so they came out 9.
Ingredients:
- 200 ml of warm milk
- half a teaspoon of sugar
- 1/3 cube yeast (13 g)
- flat tablespoon of salt
- flour about 400 g (as needed)
- 6 tablespoons olive oil
- sesame seeds500 ml of water with 1 tablespoon of honey
Preparation:
- First, the yeast is dissolved in the warm milk together with the sugar. Once dissolved, there is no need to wait for activation, start adding the flour gradually. You can use the dough mixer. Add salt and oil, then finish the dough kneading by hand. The dough should be non-stick and medium-soft so you can work with it smoothly.
- Transfer it immediately to a floured surface and cut into 6-8 equal parts, the dough shouldn't rest since we don't want it to start growing. The bagels will grow a little during baking.
- Form a bagel from each part, glue ends with water.
- Once you have formed all bagels, bring the water to a boil with the honey and cook each bagel briefly for about half a minute (first it will fall to the bottom, then it will come to the surface), when it rises to the surface, remove and place on a kitchen towel to absorb the moisture, then dip each in sesame seeds.
- Align all bagels on a baking tray coated with baking paper and immediately bake at 200 C degrees until golden brown. Serve warm.
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