Bagel

Eastern European and Jewish specialty. Round pastry with a hole. It’s very popular not only in the US, but elsewhere in the world.

Ingredients:

500 g of white wheat plain flour 300 ml lukewarm water 1.5 tbsp sugar 1.5 tsp salt 1/2 pk cubed yeast water to boil fat to grease a baking sheet

Procedure:

1. Separate a little flour, make a well in it, pour in the crumbled yeast, pour in a little warm water, let the leaven rise
2. After 10-15 minutes, mix the remaining ingredients to the risen sourdough, knead the dough and let it rise in a warm place under a towel
3. Form the risen dough (it should double its volume) into rolls, join them into a ring, cover with a damp towel and let it rise again
4. In a larger pot bring the water to a boil and let it bubble just slightly, place the bagels in 2-3 pieces using a perforated ladle into the water and cook very briefly for only 30 to 35 seconds on each side, cook without a lid
5. Place the drained bagels on a greased baking tray and bake in a preheated oven at 220 °C for about 15 minutes until golden brown.