Say yes to homemade bagels!

… You’ll need 2 days for preparation and you won’t regret it.
Yummy! 8 BAGELS


500 g flour, type 550
+ some extra flour
1 package of dry yeast
1 pinch of vanilla powder
2 teaspoons of salt
1 teaspoon of sugar
1 heaped tablespoons of barley malt
25 g of soft butter
280 ml lukewarm water

1 egg
1 pinch of salt
1 tablespoon of sugar
+ some extra flour

topping: sesame or whatever you wish


Combine 500 g flour,
1 pinch of vanilla powder
1 package of dry yeast,
2 teaspoons of salt and
1 teaspoon of sugar.
Fork to mix.
Then add 1 heaped tablespoon of barley malt,
25 g of soft butter and
280 ml lukewarm water.

Knead for about 5 minutes.
Leave dough for 1 hour in a covered bowl in a warm place.
Knead again for 3 minutes.
Put the dough inside a bowl covered with cling film.
Leave dough over night in the fridge.

Next day preheat the oven to 220° Celsius.
Bring 4 liters of water with 1 tablespoon of sugar to boil.

Knead dough.
Then divide into 8 pieces.
Form 8 balls.
In the middle of each ball make a hole with your fingers.
Then widen the holes with your hands carefully until they have about 2 cm diameter.

Depending on the size of your pot put 2–4 bagels into the boiling water by using a hole trowel.
Cook each side of the bagels for about 45 seconds.
Proceed until all bagels are cooked.
Then put them on a baking tray covered with baking paper.
Whisk an egg and add a pinch of salt.
Brush a generous amount of egg over each bagel.
Sprinkle with sesame.
Place the baking tray in the middle part of the oven and
bake about 35 minutes.


By | 2022-09-30T09:22:15+00:00 Februar 8th, 2018|Recipes, Snacks|0 Comments

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