Ingredients
- white wheat flour600 g
- dry yeast7 g
- sugar1 tbsp
- salt1.5 tsp
- warm water300 ml
- oil3 tbsp
Dough
Place the flour, dry yeast, sugar and salt in a large bowl.
Mix the ingredients and make a well in the middle.
Pour warm water and oil into it.
Mix everything together, then knead it to make a firm and smooth dough.
Cover the bowl with a shower cap or damp cloth.
Leave the dough to prove for an hour in a warm part of your kitchen.
Shaping bagels
Divide the dough into nine roughly equal pieces.
Shape each piece into a ball with the palms of your hands.
Leave the balls to rest for 10 minutes to release the gluten.
Flatten the ball with your fingers, pierce it in the middle and shape an even ring with the palms of your hands.
Shape all the other pieces of dough using this method as well.
Cover the bagels and leave them to prove for another 30 minutes.
Boiling and baking
Preheat the oven to 210°C.
Place a large pot of water on the stove and bring it to a boil.
Carefully place as many bagels in the boiling water as can comfortably float on the surface.
Cook them for one to two minutes on each side, then transfer them onto a baking tray lined with parchment paper.
Coat the bagels with a beaten egg and sprinkle them with sesame seeds.
Bake them for about 20 minutes, until golden brown.
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