Homemade Bagels
6 servings
60 minutes
Bagels are an iconic baked good of Jewish cuisine that originated in Eastern Europe and became a beloved treat worldwide. Their unique taste—a crispy crust and soft, slightly chewy interior—is achieved through a unique boiling process before baking. Homemade bagels are made from simple yet harmonious ingredients: flour, yeast, sugar, salt, and water; the final touch—dipping in honey syrup—adds a light sweetness and appetizing shine. These aromatic rolls pair excellently with cream cheese, smoked salmon or just butter, while sesame or poppy seeds add a pleasant nutty flavor. They are perfect for breakfast or a hearty snack, filling the home with warmth and the comfort of traditions.
1
Mix flour, sugar, yeast, and salt.
- Premium wheat flour: 2 glasss
- Sugar: 1 tablespoon
- Dry yeast: 1 teaspoon
- Salt: 0.5 teaspoon
2
Add 2 tablespoons of olive oil.
- Olive oil: 2 tablespoons
3
Add water and knead a uniform dough.
- Water: 0.5 glass
4
Place the prepared dough in an oiled bowl, cover with a damp cloth, and leave in a warm place to rise (the dough should rise one and a half to two times).
- Olive oil: 2 tablespoons
5
Divide the dough into six to seven equal balls, roll each ball into a sausage shape, and tightly seal the edges.
6
Cover the bagels with a damp towel and let them rest for another 20 minutes.
7
Heat water with honey in a pot. Dip the bagels in boiling water for 30 seconds.
- Honey: 1 teaspoon
8
Take out the bagels and let them dry a bit on a paper towel.
9
Dip the dried bagels in sesame (poppy can be used), and place them on a parchment-lined baking sheet.
- Sesame: to taste
10
Place in a preheated oven at 220 degrees until a golden-brown crust forms.
11
Cool on a rack.