Bagels

Steps

• 1

  Add the yeast and honey to a bowl of your choice, do not mix. Keep in mind that the dough will rise.

• 2

  Pour the luke warm water over the yeast and slowly stir until it dissolves

• 3

  Now add the rye flour, oil and salt to your mixture and mix while you slowly add in the regular flour.

• 4

  Time to wake up the gluten. Work the dough by hand or in a machine for about 7-10min or until it's starting to let go of the edges and become a smooth dough. It's going to take longer by hand.

  10:00

  Start
• 5

  Put a towel over your dough and let it rest for 45min or until it's doubled in size.

  45:00

  Start
• 6

  Take your dough out of the bowl and put it on your "kitchen bench" with a little bit of flour underneath. Work the dough a little bit but not too much. Split your dough into 10-12 pieces, roll each piece into long even lengths, about 20cm.

• 7

  Take each length & shape a circle around your hand, so your kinda grabbing the dough around your hand with the edges meeting in your palm. Then roll the palm of your hand with the edges of the dough onto your work bench until it comes together as one circle. Heres a great guide on how to roll bagels: https://www.youtube.com/watch?v=ZxAV3NdW5AU

• 8

  Now put your shaped bagels into a baking tray and let them rest for about 30min.

  30:00

  Start
• 9

  Boil up water in a wok or a big saucepan. Add about 1tbsp of brownsugar for each 2 liter of water. Lower the heat until it only simmers.

• 10

  Simmer 2-3 bagels at the time for about 1 1/2 min on each side, so each bagel will be in the pot for about 3min. Put them on a towel to dry after.

  1:30

  Start
• 11

  Heat up your oven to 225°C

• 12

  Put your bagels back on your baking tray with baking sheet underneath and bake them for about 20min each or until golden brown.

  20:00

  Start
• 13

  If you don't plan on eating them all in 1 week I suggest splitting them in half and freezing them. This way you can easily heat them up in your toaster.