Today we bake bagels, because good bread is the basis of good mood! I don’t know about you, but I miss delicious bread from small bakeries. In Prague you have to do some big research to find wonderful fresh sourdough bread, or this not deep-frozen bread. And yes, I have some of my favorite places where bread tastes like gold, but these places are nowhere close to my house.
I decided to give it a try and bake my own bread. And yes, I already know why I don’t do it every day. Preparation takes a long time. And I’m not talking about the time I had to spend kneading the dough, etc. The main point is that you have to wait … Be patient … Let the dough rise. It’s all really worth waiting for, because the taste of these buns is amazing but yes, I think it’s a “weekend” recipe.
Someone once told me that bread needs only patience, I agree 100% with that. But, oh mother, how this bagels taste, how beautiful it smells at home! The kids will love it too!
You can sprinkle them with anything, I even made you a list of ideas:
- poppy seeds
- sesame seeds
- coarse salt and pepper
- herbes de Provence
- sun-dried tomatoes and olives
- pumpkin seeds
- sunflower seeds
- black cumin seeds
- sugar and cinnamon
- cranberry
Well, a whole lot of delicious toppings, get carried away by your imagination and go crazy!
INGREDIENTS
- 500 g of plain flour
- 10g of fresh yeast
- 2 teaspoons of salt
- 1 tablespoon of powdered sugar
- 275 g of warm water
- 1 tablespoon of vinegar
- a little oil
- 40 g of brown sugar
- spices to sprinkle the bagels as desired
BAGELS – PREPARATION
- In a large bowl, combine flour, salt, powdered sugar and crushed yeast. Add warm water, vinegar and a little oil to this and start kneading. Knead the dough for 10 minutes, then let it rise for 10 minutes. Repeat this process 3 times.
- Then cover the bowl and refrigerate it, let it sit in the fridge for at least 10 hours, preferably refrigerate overnight. In the morning, take out the dough and give it at least 1-2 hours to warm to a room temperature.
- Knead the dough a few more minutes and form it into balls, the mass altogether should be around 730g, so my balls were 70-75g each.
- Cover the dough balls with a lightly wet kitchen towel for 20 minutes to let the dough rise for the last time.
- In a pot, boil water with a tablespoon of oil and brown sugar. Form bagels from the balls by punching a hole in the center. Put the bagels on hot water and cook for 30 seconds on each side.
- Quickly put bagels on a baking tray with baking paper, sprinkle with your favorite spices or seeds.
- Bake in an oven preheated to 220 degrees for 20 minutes.
