Bagels
12 servings
30 minutes
Bagels are a symbol of home comfort and ancient Russian traditions. Their history goes back centuries when the baking of sweet products became an integral part of Russian cuisine. These rosy, aromatic rings of dough are famous for their softness inside and appetizing crust covered with poppy seeds. The taste of bagels is delicate, slightly sweet, with a pleasant creamy note thanks to milk and butter. They pair perfectly with tea or milk, making a wonderful addition to a cozy family breakfast. A feature of bagels is their boiling before baking, which gives them a dense and elastic texture. This pastry awakens warm memories and provides a sense of coziness, while their pleasant aroma can fill the entire house with an atmosphere of home warmth.
1
In a small pot, bring all the milk to a boil except for two tablespoons (which will be needed later). Pour the boiling milk into a bowl, add sugar and butter. Mix well and stir until the sugar and butter are completely dissolved. Let the mixture cool to a warm state.
- Milk: 250 ml
- Sugar: 25 g
- Butter: 50 g
2
Add yeast to the warm milk mixture and let it sit for 15 minutes until foam appears.
- Dry yeast: 2 teaspoons
3
Add salt and mix flour and egg white into the milk thoroughly. Place the dough on a floured surface and knead for about 5 minutes until it becomes smooth and elastic.
- Salt: pinch
- Wheat flour: 400 g
- Egg white: 1 piece
4
Place the dough in a clean bowl, cover with plastic wrap, and leave in a warm place for an hour until the dough rises, doubling in size.
5
Transfer the dough to a floured surface again and knead it until it returns to its original volume. Roll the dough into a log and cut it into 16 equal pieces.
6
Roll each piece of dough into a sausage, wrap it around your finger to form a ring, and connect the ends.
7
Grease the baking sheets with vegetable oil and line them with parchment paper. Place the bagels on the sheets with plenty of space between them. Cover with plastic wrap and let sit in a warm place for 10 minutes.
8
Preheat the oven to 200 degrees. In a large pot, bring water to a boil over high heat. Carefully drop the bagels into the boiling water a few at a time, ensuring they do not touch each other. Each bagel should be held in the boiling water for about 15-20 seconds. Then, remove the bagels from the pot with a slotted spoon and place them on a baking sheet spaced apart.
- Milk: 250 ml
9
In a small bowl, mix the yolk and two tablespoons of milk. Brush all the bagels with the resulting glaze. Sprinkle with poppy seeds on top. Then place in a preheated oven at 200 degrees and bake for 20 minutes until the dough rises and turns golden. Place the bagels on a rack and let them cool.
- Egg yolk: 1 piece
- Poppy: 50 g