Mix the types of flour in a bowl with a whisk. This loosens up and saves you having to sieve.
Dissolve the yeast together with honey in some of the lukewarm water, pour quickly onto the flour and stir in a little. Add salt and oil and gradually pour in the water. Knead into a smooth yeast dough in about 7 minutes. Only add enough water that the dough is smooth and does not stick. That can vary a lot and always depends on the quality of the flour. Therefore it can only be an approximate amount. If necessary, therefore, take a little more water. When the dough comes off the edge of the bowl, it is ready and is covered with a clean cloth and placed in a draft-free, room-warm place for 10 minutes.
After the resting time, knead the dough thoroughly and shape it into a roll. Use a knife to cut 12 pieces of the same size from the roll. Fold each individual piece through properly, forming a ball at a time. Place on a baking sheet lined with a cloth, leaving enough space. Attention! the dough likes to stick to the bottom surface after cooking !!! Then cover with a second cloth and let rise for 2 hours at room temperature. If you like, you can spray the dough pieces with a few sprays of oil spray (without hydrogenated vegetable fats!). Please add points if necessary.
After cooking, bring about 2 liters of water to the boil in a large saucepan with baking soda and cane sugar.
Preheat the oven to 200 ° C fan oven. Place an ovenproof bowl of water on the bottom of the oven.
Remove the dough pieces from the baking sheet one at a time. Pierce each with a wooden spoon in the middle and circle the handle once. This creates the typical hole in the middle. Using a slotted spoon, add the bagels to the boiling water in portions and cook for about 1 minute. Then drain a little and place on a baking sheet lined with baking paper.
Sprinkle with sesame seeds or poppy seeds immediately and bake for about 15-20 minutes until crispy.
Ingredients
Print Recipe
Pin Recipe