Summary

Ingredients

• 450 g flour
• 50 g cornstarch, fine
• 1 teaspoon salt
• 3 tablespoon sugar
• 2 teaspoons cinnamon
• 1 teaspoon honey, more liquid
• 1 egg white
• 275 ml water, warm
• 4 tablespoon raisins, possibly more
• 1 packet dry yeast or /2 cube yeast
• 1 tablespoon milk
• 1 egg yolk
• 2 liters water
• 1 teaspoon sugar

Print Recipe Pin Recipe

Instructions

1. First, prepare the dough. To do this, carefully mix the flour, cornstarch and dry yeast in a large bowl. (A little tip: If you sieve the flour beforehand, the bagels get more volume and become finer). Then pour in the salt, sugar and cinnamon.
2. Then add the water and egg white using a hand mixer (preferably with a dough hook) first briefly on the lowest level, then on the highest level for approx. 5 minutes to form a smooth dough. Just before the end of kneading, add the honey and work in with it. Now cover the bowl with a cloth and let rise in a warm place until it is about twice as big (about 40 minutes, better longer).
3. After 30 minutes dust the dough lightly with flour (so that it does not stick), take it out of the bowl and knead again briefly (from the outside in, so that you get surface tension). Meanwhile add the raisins and knead into the dough. (Don`t worry if the dough collapses, that`s normal).
4. Now shape the rose dough into an evenly thick roll and use a dough card or a knife to divide it into twelve equal pieces. Shape these pieces into balls, preferably also press them from the outside inwards, shape, roll (for the baking professionals: grind like bread rolls) Tip: It is best to cover the balls with a damp cloth during processing and shaping.
5. Then take one of the balls and push a hole in the middle with a floured index finger. Now move your finger in a circular motion to enlarge the hole and form bagels. Let the shaped bagels rise for another 15 minutes (under the damp cloth).
6. Meanwhile, bring the 2.5 liters of water with a teaspoon of sugar in a large saucepan to a boil. Also prepare: whisk the egg yolk with the milk. And preheat the oven to 180 - 200 ° C.
7. Now pour the bagels in portions into boiling water with a slotted spoon and traditionally brew for about 30 - 45 seconds on each side. Then drain and let cool a little (don`t be alarmed, as the surface may look a bit wrinkled). After they have cooled down a little, brush with the beaten egg yolk (tip: they shouldn`t be too hot, otherwise the egg will freeze).
8. Now put in the oven and bake the bagels at 180 ° C top / bottom heat for about 10 to 15 minutes.