I introduce you our traditional bagels, that is an excellent choice when fasting.If you are not fasting, you can add milk, like I did, but even if you substitute the milk with water, they still taste amazing.Crunchy on the outside and soft on the inside, that chewiness while they melt in your mouth, and the healthy crunch of the seeds on top, is all you need to fall in love.
| Prep Time | 20 minutes |
| Cook Time | 20-25 minutes |
| Passive Time | 30 minutes |
| Servings |
32 mini bagels
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Ingredients
- 900 gr All purpose flour
- 250 ml warm milk
- 250 ml warm water
- 1 Tbsp of salt
- 1 Tbsp sugar
- 200 gr sesame seeds
- 100 gr flax seeds
- 100 gr sunflower seeds
Ingredients
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Instructions
- In a large bowl, add the yeast the water and the milk, mixing with a wooden spoon, then add the salt, and start adding the flour gradually while mixing. After adding 2/3 of the flour, pour the mixture on your table and start working the dough, adding flour as needed. You should form a medium-soft dough, nonsticky to your hands, that forms a ball easily and keeps its shape. Knead the dough for about 10 minutes. Cover with a napkin and let it rest for half an hour.
- Fill a big pot with 2/3 water, and let it simmer.The water should not boil, just to be hot and simmering. In a big plate pour the seeds, and mix.
- Preheat your oven to 200°C or 400°F. Now kneed your dough just to get the air out.Cut the dough in half.Every half divide it into four pieces, cutting them in half to get 16 pieces of each half.
- Form the pieces into balls and with your finger make a hole in the middle, about 2 cm wide. Slide the bagels into the water and let them simmer until they float to the surface, about 30 seconds. Carefully take the bagels out with a fork, but don't poke them.and put the bagels into the seeds covering on both sides, make sure not to spill water in the seeds.
- Place the bagels into baking pans lined with parchment paper, with 3 cm space between each bagel as they will grow a little.
- Bake the bagels for about 20 -35 minutes at 200°C or 400°F. Let them cool a little before serving.
Recipe Notes
- Always be careful with the flour in any baking.Never add it all in once since the humidity and various factors can influence the dough, you are the only judge when the flour is enough.
- The seeds can be previously toasted in a saucepan on low to become fragrant and very lightly colored for about 3-5 minutes to enhance their flavors.
- You can always freeze the bagels; after baking let them cool a little and freeze them while still warm for up to 4 weeks.