mmm... bagels

the title says it all, this time i was preparing bagels, a thing which I can proudly scratch off the wishlist and put on the weekly to-do list from now on :) as I have said before - there is a certain magic in making your own bread, this time was no exception!

bagels are the best thing for brunch, personally they remind me of all the afternoons spent with the girls in the Hague, so I want to dedicate this to the careless afternoons with talks and a good bagel :)

Bagels with seeds (or without)

Ingredients

(makes 10 pieces)

1 package dry yeast (7g)

1 tbsp sugar

2 tsp salt

300 ml warm water

450 g all purpose flour

2 l boiling water + 15 g baking soda

1 eggwash

+

poppy/sesame/any kinds of seeds you like

to prepare the dough:

* mix the yeast with 1 tbsp sugar in a big bowl and pour 100 ml warm water, let the yeast activate itself for 10 minutes

* then pour the other 200 ml warm water, the salt and half of the flour and stir

* add the flour in portions so it is absorbed by the dough, make sure the dough is soft, but non-sticky (maybe you will not need to use up all the flour, but I used all of the 450 grams)

* knead the dough for about 5 minutes, adding a bit of flour, but keeping the dough soft

* put into a clean, slightly oiled bowl and let rise in a warm place for about 1 hour

*prepare 2 l boiling water in a big casserole and in the meantime start with the risen dough - divide into ten equal balls and make a flattened ball

* to make the circle in the middle I used the small round cookie cutter I have (about 3cm in diameter)

* put the baking soda in the boiling water (carefully put in two-three portions, because the water will react)

* then the round raw bagels are put one by one in the water - my pan allowed only max. 3 at a time; make sure yours is not overcrowded either - 2/3/4 at a time (depending on the size of your pan)

* boil for about 3 minutes (turning the sides on approx 1.5 min) to form a skin around the bagels

* preheat the oven to 220C (200C with the fan on) and continue working on the bagels

* when you take them out of the water drain the excess water (I put mine on a kitchen towel for a few seconds) and then transferred them onto baking paper in a baking tray

* brush the eggwash on one side of each bagel and sprinkle with the seeds

* bake for about 25 minutes (until golden) and take out to cool of completely on a metal rack 

* enjoy with your favourite toppings :)

this bagel specifically is glorified with fresh cottage cheese, green olives tapenade and green salad

other favourite combinations: 

- mozzarella, cherry tomatoes, rucola and pine kernels 

- goat cheese, walnuts, honey and rucola

- dried tomatoes, chopped roasted almonds, black olive tapenade and dried basil

- the classic combination of ham and sliced emental cheese

next time I will definitely also try to make sweet bagels :)