16 bagels


  • 25 g fresh yeast
  • 5 dl water 37°C
  • ½ dl syrup
  • 12 ½ flour (750g)
  • 2 tsp salt
  • 1 egg white
  • Mixed seeds
  1. Crumb the yeast and mix with water in a bowl.
  2. Add syrup, flour, and salt.
  3. Knead the dough by hand 10 minutes or in a machine for 5 minutes, then let it rest, covered, for 30 minutes.
  4. Knead the dough and then cut it into 16 pieces and roll into balls. Flatten and make a hole in the middle and slightly pull to make the hole bigger, and put on an oven tray covered with baking paper. Let them rest, covered, for 30 minutes.
  5. Set the oven to 225°C. 
  6. Bring water to a boil in a large pot or a Dutch oven. Cook in rounds each bagel och each side for 1-2 minutes.
  7. Let them dry on a kitchen towel then but on an oven tray covered with baking paper.
  8. Brush with egg white and sprinkle seeds on the bagels.
  9. Bake in the oven for 15 minutes until the bagels have a nice color. Let them cool for a minute. Refrigerate the bagels you don't eat immediately.



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