Quantity Ingredient
350 g Wheat Flour Type 405
15 g Fresh yeast
0,5 tsp Sugar
0,17 l Milk
25 g Butter
1 tsp Salt
1 Eggs
1 Egg Yellow
3 tbsp Cold water
1 tbsp Sesame seeds

Bagels have a very loose, airy dough and a tender crust. Pour the flour into a mixing bowl. Mix fresh yeast with sugar and lukewarm milk until the yeast is dissolved. Knead the milk into the flour. Knead the soft butter, salt and egg under the yeast dough. Depending on how big the egg is, a little flour or milk may have to be added until the dough loosely detaches from the edge of the bowl and no longer sticks. Cover the yeast dough and leave to rise for about 30 minutes in a warm place. Form the yeast dough into a roll on a slightly floured work surface and cut it into 6 pieces of equal size. Form each part into a smooth ball. Using a floured spoon handle, pierce a hole in the centre of the dough and enlarge the hole by circular movements until you obtain a ring. In a pot bring approx. 3/4 L water to the boil. Place three bagels each in the water and allow to steep for approx. 30 seconds. Turn the bagel over and let it steep for another 30 seconds. Remove the bagel from the water with a skimmer and drain well on a cake rack. Do the same with the rest of the bagels. Mix egg yolk with 3 tablespoons of water, spread bagel with it and sprinkle with sesame seeds. Place the bagel on a baking tray lined with baking paper with some distance between the bagels. Preheat oven to 200°. Bake the bagel on the middle shelf for approx. 20-25 minutes until golden brown.

Servings: 6, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour

All data per serving:
282 kcal
44 g
9 g
8 g

(C)opyright by Marions Kochbuch