Ingredients
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6 g Dry yeast
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20 g Sugar
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300 ml Warm water
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500 g All-purpose flour
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1½ teaspoons Salt
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1 Egg
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your choice (poppy, sesame, flax) Seeds
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(optional) Coarse salt
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(optional) Cream cheese
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(optional) Jam
Directions
Bagels are dense, chewy round bread with a hole in the center, typically boiled and baked, often enjoyed with various toppings.
Activate the yeast
In 120 ml of warm water, add the sugar and yeast without stirring, and let it sit for 5 minutes to activate the yeast, then stir.
Mix the dough
In a large bowl, combine the salt and 440 g of flour, make a well in the center, and add the yeast mixture along with 80 ml of warm water. Mix by hand, adding the rest of the water as needed. You should get a moist and firm dough.
Knead the dough
Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic. Add more flour as necessary to prevent the dough from sticking.
Let the dough rise
Lightly grease a large bowl, place the dough in it, turn it a few times to coat it with oil on all sides, cover with a damp kitchen towel, and leave in a warm place for 60 minutes, or until doubled in size.
Press the dough
Once the dough has risen, press it down with the palm of your hand and let it rest for another 10 minutes.
Shape the dough
Divide the dough into 8 equal parts. If desired, use a scale to ensure even weight. Shape each piece into a circle. Take the dough in your hands and press it gently on the work surface in a circular motion to get perfectly shaped round dough. Repeat with the remaining dough.
Make a hole
Dip your finger in flour and press the center of each ball of dough to form a ring shape. Gently stretch each ring by hand to make the hole in the center larger.
Let the dough rise again
Place the shaped dough on a floured baking sheet or parchment paper, leaving space between each piece. Cover with a damp cloth and let them rest for 10 minutes.
Preheat the oven
Preheat the oven to 220°C (430°F) and line a large baking tray with parchment paper.
Boil the dough
Bring a large pot of water to a boil and gently lower the dough rings using a slotted spoon, being careful not to overcrowd the pot. Once they float to the top, cook for 1 minute, flip them, and cook for another minute. Remove from the water and place on the prepared baking sheet.
Brush the dough
Brush the rings with beaten egg and sprinkle with seeds of your choice or coarse salt.
Bake
Bake in the oven for 20 to 25 minutes, or until golden brown.
Cool
Remove from the oven, place on a wire rack, and let cool briefly.
Serve
Slice and serve with cream cheese or jam as desired.
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