Bagels

Every time I want a special breakfast or something to take with me, I make these bagels. I love that, although it takes a few hours due to the rising, it’s not a complicated recipe. The only thing I need to be careful about is the boiling time, so they don’t turn out too dense or too dry. Other than that, everything is made with common ingredients from home. They’ve turned out well every time, and the combination of black sesame and coarse salt gives a nice crust.

Quick Info

Total time: about 3 hours (including rising)
Preparation time: 20-30 minutes (not including rising)
Baking time: 10-15 minutes
Servings: 8 bagels
Difficulty: medium
Recipe type: breakfast or school lunch

Ingredients

2 ½ cups all-purpose flour
2 cups whole wheat flour
¾ cube fresh yeast
1 tablespoon sugar
2 teaspoons salt
2 tablespoons oil
1 cup warm water
black sesame (for garnish)
coarse salt (for garnish)
(optional) 2 tablespoons honey for the boiling water, if you want a sweeter taste

Instructions

1. Crush the fresh yeast with the salt until it liquefies. This mixture helps activate the yeast quickly.
2. In a large bowl, combine the all-purpose flour and whole wheat flour. Add the oil, sugar, dissolved yeast, and warm water.
3. Knead everything for about 10-15 minutes. The dough should be elastic and soft but not sticky. It takes patience to achieve a smooth texture.
4. Cover the bowl with a towel dampened with warm water and let the dough rise for two hours.
5. Once it has risen, divide the dough into 8 equal pieces. Shape each piece into a ball and make a hole in the center with your fingers. The holes should be wide enough, as the dough will expand during boiling and baking.
6. Place the shaped bagels on a floured surface while preparing the rest.
7. Bring a pot of water to a boil. If I want a slightly sweet taste, I add two tablespoons of honey to the water (this is optional but changes the flavor).
8. When the water is boiling, dip each bagel one by one. Each should be boiled for 30 seconds on each side. No longer, or the dough will become heavy.
9. Remove the boiled bagels directly onto a baking sheet lined with parchment paper. Immediately sprinkle with black sesame and coarse salt while they are still slightly wet.
10. Place the tray in the oven preheated to 245°C (475°F) for 10-15 minutes. I watch for them to become golden and crispy on the outside.

Why I Make This Recipe Often

I love that I can use whole wheat flour and know exactly what I’m putting in them. They keep well for a day or two and don’t dry out quickly. I take them for lunch or use them for breakfast with whatever I have in the fridge.

Tips and Variations

Tips

It’s important not to exceed the boiling time, or they will turn out too dense.
If you’re in a hurry, you can rise the dough in a warm place, but slow rising gives better texture.
Don’t let the bagels sit too long after shaping; if they dry out on the surface, the crust won’t come out as smooth.

Substitutions

You can use only all-purpose flour if you don’t have whole wheat, but it will slightly change the texture.
If you don’t have black sesame, white sesame works too, or you can skip it altogether.
You can use dry yeast, but adjust the amount according to the package.

Variations

You can also sprinkle poppy seeds or sunflower seeds on top.
For a different flavor, replace part of the boiling water with milk.
If you want, you can fill them with cream cheese or soft cheese before serving, but not before baking.

Serving Ideas

They can be sliced in half and filled with cream cheese, smoked salmon, or fresh vegetables.
Warm them slightly before serving for a more pleasant texture.
They’re also good plain, with butter or jam.

Frequently Asked Questions

1. Can I use only all-purpose flour?
Yes, you can make them with just all-purpose flour. The texture will be fluffier and finer, but the bagels will still turn out well.

2. What do I do if I don’t have fresh yeast?
You can substitute it with dry yeast. Use the equivalent of 7 grams of dry yeast for ¾ cube of fresh yeast.

3. Do I have to boil the bagels before baking them?
Yes, the brief boiling is important for the crust and the specific texture. Skipping this step is not recommended.

4. What can I sprinkle instead of sesame and coarse salt?
Poppy seeds, pumpkin seeds, or nothing at all if you don’t want toppings.

5. Can I freeze the bagels?
Yes, they can be frozen after they have completely cooled. When thawing, heat them directly in the oven or toaster.

Nutritional Values

Estimate for one bagel: approximately 220-250 kcal. Whole wheat flour increases the fiber content. Protein 7-9 g, carbohydrates 45-48 g, fats 2-3 g. Values may vary depending on the type of flour or toppings used.

Storage and Reheating

Bagels stay good at room temperature in a paper bag or a clean towel for 1-2 days. After that, they become harder. They can be reheated for a few minutes in the oven or on a grill. For longer storage, freeze them individually. When needed, take them out and heat them directly without thawing.

 Ingredients: 2 and 1/2 cups of white flour, 2 cups of whole wheat flour, 3/4 cube of yeast, 1 tablespoon of sugar, 2 teaspoons of salt, 2 tablespoons of oil, 1 cup of warm water, black sesame seeds and coarse salt for decoration.

 Tags:  pretzels