Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To shape
Spice mix
How it's done
Dough
Mix the flour, sugar, salt and yeast in a bowl. Pour in the water, mix and knead for approx. 10 mins. to form a soft, smooth dough. Shape the dough into a ball, brush with oil, cover and leave to rise at room temperature for approx. 1 hr. until doubled in size. Flatten the dough, leave to rise for a further 10 mins.
To shape
Divide the dough into 8 pieces, shape into balls. Lightly flour your finger or the handle of a wooden spoon and make a hole in the centre of each. Allow the dough rings to form around your finger or the spoon handle until the hole measures approx. 5 cm in diameter. Place the bagels on a baking tray lined with baking paper. Cook the bagels in batches in the simmering water for approx. 1 min. on each side. Remove with a slotted spoon, drain thoroughly and return to the baking paper.
Spice mix
Mix the sesame seeds with all the other ingredients up to and including the salt, sprinkle on top of the bagels.
To bake
Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the oven, leave to cool completely on a rack.
| Note: | The longer the bagels are poached, the chewier they will be on the inside. For denser, chewier bagels, poach for approx. 2 mins. on each side. For lighter, fluffier bagels, poach for just 1 min. on each side. |
|---|---|
| Tip: | Instead of using mixed spices, sprinkle the bagels with just sesame seeds, poppy seeds, pumpkin seeds or sunflower seeds. |
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