I have been circling the hot porridge for a very long time and wanted to go to war with making bagels myself. I find it utterly difficult to find good bagels and know pretty much only about the boring frosting bags from the supermarket. I wanted to bake my own variant with coarse flour and without preservatives and strange additives.
Imagine a good bagel, which is tough in the crumb with a good crust. Topped with your favorite sprinkle and filled with good cheese, the classic cream cheese and smoked salmon
POOLISH DOUGH:
300 grms Water
25 grms Dry Yeast
300 g Wheat Flour
30 gr Honey
PREP:
All ingredients are stirred into a soft pre-dough. Let the dough stand for 2 hours at room temperature or in the refrigerator overnight.
DOUGH INGREDIENTS:
350 grms Water
17 grams of Dry Yeast
225 grms Wholemeal Wheat Flour
575 grms Wheat Flour
30 grms Olive Oil
20 grms Salt
Sesame seeds
PREP:
Mix the pre-dough with water, yeast and the two kinds of flour. Knead the dough in a mixer for 10 minutes or twice as long by hand. The dough must be tough and elastic. Let it rise at room temperature for 1 hour.
Divide the dough into 20 pieces. Roll each piece out to about 20 cm and put them together into rings. Here you need to be a little thorough so that the bagel does not go up again.
Place all bagels on a piece of baking paper sprinkled with flour and leave to rise for 30 minutes.
Put a large pot of water over and let the water boil. Put 3-4 bagels in the water at a time and let them cook for about 1 minute on each side. Take the rings up with a slotted spoon and place them on a dry tea towel to drip eggs.
