Summary

Ingredients

• 1 teaspoon dry yeast
• 300 ml milk, lukewarm
• 570 g flour
• 55 g butter, (soft)
• 2 tablespoon sugar
• 1 teaspoon salt
• 1 large egg yolk
• Poppy seeds, for sprinkling

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Instructions

1. Mix the dry yeast in a bowl with some of the lukewarm milk and let it swell briefly.
2. Put the flour in a bowl and make a slight depression in the middle. Put the mixed yeast in there and stir a little into the flour.
3. Add the softened butter, sugar, salt and egg yolk to the flour and knead the whole thing with the milk to form a dough. For me, the liquid specification fits exactly, depending on the flour, a little milk may be needed.
4. Then place the dough on the lightly floured work surface and knead for about 6-8 minutes to form an elastic dough. Put it back in the bowl and let rise in a warm place for about 1 hour. It should have doubled its volume significantly.
5. Then knead the dough briefly, divide and then divide these two balls again into six pieces of dough, so that you have 12 pieces.
6. You shape these into round balls and press your thumb in the middle. The best way to do this is to take the dough in your hand and form an evenly large hole about 3 cm in diameter. Then you leave them covered again for about 10 minutes.
7. In the meantime, line two baking sheets with baking paper, preheat the oven to 190 degrees and bring water to a boil in a saucepan. The pot should be big enough that three bagels can swim in it.
8. When the water is boiling, turn it down a bit, but it should continue to boil. Then you always put three bagels in the water, just let them swim briefly on one side. Turn them around and then remove them with a slotted spoon and let them drain briefly.
9. Place on the prepared baking sheet, sprinkle with poppy seeds and bake in the preheated oven for about 20 minutes.
10. Remove and let cool on a wire rack.
11. Here in America, bagels are best eaten with cream cheese. But also butter and jam are very fine, just what you like.