Bagels
Living in Europe bagels are a rare sight. Making them at home has brought back many memories.
Ingredients
- Water, 475ml, warm
- Yeast, packet
- Salt, pinch
- Honey 🍯, shot
- Flour, 650g, Type 550, add until correct texture
Steps
- Add shot of honey to warm water mix, then add yeast and let bloom a bit
- Add dry ingredients and kneed until smooth ~10min. Adding more flour if needed so the in the end the dough is pretty dry and not very sticky.
- Lest rest for an hour or until the dough has doubled in size.
- Divide into 12 balls.
Proof balls- Make rings with pretty large holes.
- Let the rings proof for half hour on counter.
- Proof in bridge overnight.
- Boil in honey water 2min perside
- Let dry on rack
- Egg wash (egg with lil water) and cover with everything (light and dark sesme seeds, poppy seeds)
- bake at 215-220C with fan for ~20min / until brown. Take out bit early if freezing.
