Time off work means time to spend in the kitchen! I made a double batch of bagels, because last time they were gone before I knew it. And I can see why they were so popular, they’re really good! I used a recipe from Zeinas Kitchen but with less yeast. I prefer to use half the amount and let the dough proof longer, preferably in the fridge.
Below you can find a visual step by step guide on how to make the bagels. It takes a bit of work, but as my oldest son said: “It’s definitely worth it.” Easy for him to say, he only had to eat them.
Ingredients – makes 12 bagels
10-15 g fresh yeast
5 dl water
3 tbsp canola oil
1.5 tsp salt
1 tbsp caster sugar
approx. 13 dl plain flour
poppy & sesame seeds
Dissolve yeast in water. Use finger warm water if you want it to rise quickly, or cold water if you proof it in the fridge. Add all other ingredients, starting with half the flour and then adding in more. Knead the dough for 10 min. It should be firm and smooth.
Cover and rise to double size, 1 hour in room temperature or 2-10 hours in the fridge.
Divide the dough in twelve, and roll into balls. Rest for 10 min. Push a finger through and spin to make a hole. Place on a tray dusted with flour (important, or it till stick!) and leave to rise for 20-30 minutes.
Bring water to boil in a large pot, add 1 tbsp caster sugar. Boil a few bagels at a time, 2 minutes on each side.
Place on a rack and sprinkle with seeds while wet. Transfer to a tray and bake at 225 C for 15-20 minutes until golden.