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
Crumble
Bagels
How it's done
Dough
In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the butter and milk, knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
Crumble
In a bowl, mix the sugar and all the ingredients up to and including the salt. Add the butter and rub together using your hands to form an even, crumbly mixture.
Bagels
On a lightly floured surface, divide the dough into 6 equal portions, shape into balls. Use the lightly floured handle of a wooden spoon to push through the centre of the balls. Allow the dough rings to form around the spoon handle until the opening measures approx. 4 cm in diameter, Place the bagels on a baking tray lined with baking paper. Bring the water to the boil, add the sugar and salt, reduce the heat. Using a slotted spoon, place the bagels in the simmering water in batches, cook for approx. 15 secs. on each side. Remove and place back on the baking paper. Brush the bagels with a little egg, top with the crumble.
To bake
Approx. 20 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, leave to cool on a rack.
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