Summary

Ingredients

• 330 ml milk
• 50 g butter
• 1 ¼ pack yeast (dry yeast)
• 1 teaspoon sugar
• 660 g flour
• 1 ½ teaspoon salt
• 2 egg (s)
• 2 tablespoon sugar, for the cooking water
• 1 egg white, for brushing

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Instructions

1. Basic dough: Let the milk get lukewarm in a small saucepan. Melt the butter in a second pot.
2. Mix the yeast, sugar and lukewarm milk in a large bowl and let the dough rest for about 3 minutes.
3. Then add the flour, the slightly cooled butter, the salt and the eggs. Knead everything into a light yeast dough in 3 - 5 minutes. If the dough is too wet (which it has never been for me!), Add a little more flour, spoonful at a time, but be careful not to take too much! Cover the yeast dough with a kitchen towel and let rise in a warm place for 1 hour until it is twice as big.
4. Divide the yeast dough into 12 pieces and shape each piece into a round bun. Press a 3 cm hole in the center of each bun with a wooden spoon handle and then move it in a circle to create rings. (I always do it this way: first put a wooden spoon in the hole, then move it with your fingers and make rings, it`s easier!) Cover the yeast dough rings again with the kitchen towel and let rise for 10 minutes.
5. Preheat the oven to 200 ° C. Cover the baking sheet with baking paper.
6. Bring 4 liters of water to the boil in a saucepan and stir in 2 tablespoons of sugar.
7. Add 4 bagels each to the hot water. The bagel rings will sink briefly (they don`t always do so) and then rise right back to the surface. Turn the dough rings over and let them float in the water for 3 minutes. Turn the bagels again, take them out of the pot and drain them on a wire rack (the oven grill also works).
8. Place the dough rings on the baking sheet and let rest for another 5 minutes. If necessary, reshape the holes in the middle again. Brush the bagels with egg white and bake in the oven (center, convection 180 ° C) for 20 to 25 minutes.
9. So, here are the variants:
10. Rye bagels: Instead of flour (type 405), use a mixture of 330 grams of flour and 330 grams of rye flour.
11. Wholemeal bagels: use the same amount of wholemeal flour instead of the flour.
12. Onion bagels: Knead 60 grams of fried onions into the base dough.
13. Garlic bagels: Add 1 teaspoon of garlic powder and 2 crushed garlic cloves to the batter.
14. Gourmet bagels: stir 100 grams of your favorite seeds or kernels into the dough (poppy seeds, sesame seeds, sunflowers, pumpkin ).
15. Caraway seed bagels: Add 3 teaspoons of ground or 4 teaspoons of whole caraway seeds to the batter.
16. Cheese bagels: Knead 100 grams of finely grated Parmesan and 3 teaspoons of water into the dough.
17. Chili bagels: Add 3 teaspoons of chili powder to the batter.
18. Rancher bagels: Knead 3 teaspoons of barbecue spice into the batter and coat the bagels with garlic or herb butter before baking.