Bagels

I thought it was going to be such a hassle to bake bagels, that I've kept pushing it forward for a while. Finally, I made my very first bagels and man they were yummie:-) OK, baking bagels do require some extra time and effort but it's not difficult, and in my opinion it's worth it. You have plenty of time doing other things while the dough rises. And when the bagels finally are ready, I prefer to eat them with lots of cream cheese, smoked salmon, green salad and red onion. Voila! You've got yourself a very nice lunch!





Bagels, 12pcs
25 grams yeast (fresh) or 1/2 tbsp dry yeast
5 dl lukewarm water or hot water for dry yeast (500ml)
2 1/2 tsp salt
2 tbsp liquid honey
13 1/2 dl  flour (1 litre + 350 ml)

1 egg white
1 dl sunflower seeds, sesame seeds or poppy seeds


Place yeast and lukewarm/hot water in a bowl, add salt and honey. Add flour a little bit at a time. Work the dough for about 5 minutes if using a kitchen aid and 15-20minutes if doing it by hand. The dough should be dense and a little hard.

Set aside in a warm room, and let rise to double its size covered with a kitchen towel, about 1 hours.

Place the dough onto your baking table sprinkled with flour and divide into 12 pieces.  Shape each piece to a round bun and press out a hole in the middle with your index finger. Twirl the piece of dough around your finger so the hole gets bigger.

Let your bagels rise on an oven papered baking tray for about 45 minutes.

Bring water to boil in a large saucepan. Preheat the oven at 175 degrees C.

Boil your bagel doughs, a few at a time, for about 2-3 minutes on each side.

Let them dry on a kitchen towel.

Place them onto your oven papered baking tray and brush with beaten egg white and sprinkle seeds on top.

Bake the bagels in the middle of the oven for 20-25 minutes, until golden.


ENJOY!