Homemade breakfast bagels with poppy seeds
Deliciously chewy bagels made in your own kitchen, does it get any better than this?
Tools
Ingredients
Serving
9 g
active dry yeast
1,5 tsp
salt
550 g
white bread flour
1.5 tsp
light brown sugar
3 tbsp
baking soda
1
egg
330 ml
water, lukewarm
1,5 tsp
seed of your choice for the topping
Step by step
Put the yeast in the warm water, let sit for 2 minutes.
Add the flour, sugar and salt in the bowl of a stand mixer fitted with the Dough Hook.
Start mixing on speed 2 and slowly add the yeast water. Kneed for 2 minutes on speed 2.
Roll the dough into a ball. Put the dough into a lightly oiled bowl, cover with cling film and let rest in a warm place for 1 hour.
Transfer to a floured surface. Divide the dough in 10 portions and roll each portion into a small ball. Let rest for 30 minutes.
Shape holes into the balls.
Boil water and add baking soda. Let each bagel poach for 20-30 seconds.
Arrange the bagels on a baking tray lined with parchment paper. Brush with egg and sprinkle with seeds.
Bake for 20 minutes in a 180ºC preheated oven.