Bagels

In this recipe, you´ll find the step-by-step directions in pics.

14 biggish bagels:

5 dl water

15-20 g fresh yeast

3 ts salt

2 tbls honey

0,5 dl sunflower oil

5-8 dl wheat flour

3-4 dl durum (00) or graham (whole wheat) flour

top it up:
1 egg
sunflower-, pumpking- or sesame seeds

for boiling:

water and 2 tbls salt

 Mix the yeast into the water. Add few desiliters of flour and mix well. Let the mixture set for at least half an hour (I´d leave it for a couple hrs). Add in the oil, salt and honey. Mix. Pop the dough into a kitchen aid (or a cake mixer with a dough hook on it) and start working the dough in the machine (or by hand). Add about 5 desiliters of flour and keeo mixing for about 5 minutes. Then start adding the flours in little by little. This way you´ll make sure you won´t add in too much. 

The dough is ready when it starts coming off the edges of the bowl.

Let the dough chill for at least half an hour. It should double in size.

 Work the airbubbles away from the dough. Then take about hand-sized (or if you have massive hands; half-hand-sized) pieces of the dough and roll the into firm balls. 

Put the balls on to baking paper. Make them holy.

Let the holy bagels rest for a mo so that they´ll puff up again.

Boil the water and salt in a big pan (I used a wok pan and it worked beautifully as you can fit in quite a few bagels at the same time). Boil the bagels in the pan for a moment (so, this is where me and my mum disagree: mum says two SECONDS, I´d say two MINUTES. So to be fair for both parts, just boil them a wee bit). 

Put the boiled bagels on a grid and let them dry. After that you can brush some egg on them, add the seeds (if you like) and pop the bagels on a baking tray.

Bake in 250 celcius for about 15 minutes.

Gaze in awe at the bagels you just managed to produce. Then, enjoy!

Rakkaudella,

Paula