Poppy Seed Bagels
In Russia, Belarus, and Ukraine, bagels are known as "bublik" and are usually much larger in size.
Bagels are a popular food throughout Central and Eastern Europe. It is believed the first bagel was made during the 16th century in Kraków, Poland for Lent.
If you’ve never made bagels before, don’t despair! This recipe is easy to prepare and makes perfect chewy bagels. As well, if you don’t have a stand mixer you can use your hands to knead the dough.
Ingredients
3 1/2 cups bread flour (560 grams)
2 packages of active dry yeast (8 grams)
1 1/2 cups warm water (350 ml)
3 tablespoons sugar
1 tablespoon salt
1 large egg, beaten and mixed with 50 ml of water for glaze
Poppy seeds for sprinkling
Directions
In the bowl of a stand mixer, combine 1 1/2 cups of flour and yeast. Stir in the water, sugar, and salt. Beat on low speed for 1 minute, until incorporated. Begin to add the remaining flour 1 cup at a time. Knead the dough until smooth and elastic, 5 – 7 minutes. Remove the dough from the bowl.
Form the dough into a ball, transfer to a large bowl, and cover with towel. Let the dough rise until it doubles in size, about 30 minutes.
Punch down the dough and place it onto a lightly floured work surface. Cut into 12 equal portions and using your hands roll each piece into a rope. Form bagels by overlapping the ends. Let bagels rest until they are puffy, about 15 minutes.
Fill a large pot with three-fourths full of water and bring to a boil over high heat. Reduce the heat to a gentle boil. Gently lower bagels into the pot. Ensure you do not overcrowd the pot! Simmer bagels for 1 minute on each side and then remove onto a plate.
Preheat oven to 375 °F (220 °C) and line a baking pan with parchment paper or stray it with nonstick cooking stray.
Brush the bagels with the beaten egg mixture and sprinkle with seeds. Bake until golden brown, approximately 25-30 minutes
Category: Breads
