Bagels are a big favourites of mine ever since I tried them first in San Francisco many years ago. The consistency was something pretty unusual for me, and these soft and crispy rings made their way to my heart : ) During the past years I have met many recipes that seemed far too complicated for me – including cooking the dough etc., but finally a few days ago I found an amazing recipe at TücsökBogár Konyhája. The recipe is in Hungarian there, so here goes an English version:
200ml tepid water
2 tbsp sugar
25g fresh yeast
100g melted butter
2 tsp salt
For the sprinkling:
1 egg yolk
1 tbsp water
4 tbsp sezame or poppy seeds
1. Pour the flour in the kneading bowl
2. Make a hole in the middle and add the sugar, yeast and some water
3. When the yeast is frothy (around 15min) add the remaining ingredients (except for the sprinkling)
4. Knead the dough until smooth and does not stick to the sides of the bowl
5. Form a ball of the dough and let rest for 15 minutes
8. Cut the dough in 8 pieces and shape them to a ring (make a nice big hole in the middle, it will not be so big when baked)
9. Let the rings rise in a warm place for about an hour
10. Brush the rings with the mix of water and egg yolk, sprinkle with your favourite seeds.
11. Bake the bagels in the oven until golden brown on 200°C.
I made only half amount, and got 4 huge bagels – next time I’ll make 6 smaller ones 🙂 I filled them with a fast tuna spread and lettuce (1 can tuna in olive oil, some light mayo, salt, pepper, corn and olives).