The bagel originally comes from Poland. With this recipe, you can prepare your bagels, store them in the fridge, and eat them freshly baked for evening snack or breakfast.
Ingredients
- 300 g cold water (3 dl)
- 10 g fresh yeast
- 1 tbsp granulated sugar
- 1 egg
- 1½ tsp salt
- 550 g special wheat flour (vetemjöl special) (9 dl)
- flavorless oil for the parchment paper (e.g., rapeseed oil)
- seeds to sprinkle on top (optional)
Instructions
- Weigh up the water in a bowl and stir the yeast into it. Weigh all other ingredients, pour straight from the package and zero the scale between each ingredient to save on dishes.
- Knead the dough in a stand mixer for 5 minutes on the lowest speed. If you knead by hand, double the time. Be careful not to add more flour to the dough than the recipe indicates.
- Cover the bowl with plastic and let the dough rest for 1 hour.
- Turn the dough out onto a lightly floured surface and divide it into 8 parts weighing 100–110 g each.
- Roll the dough pieces into round balls, press a finger into the middle and work out the dough into a ring. Alternatively: roll out the dough piece so it becomes long enough to reach around your hand at the knuckles, and press the ends together so a ring forms. Place the seam against the surface and roll back and forth so the ends are pressed together further.
- Place a piece of parchment paper on a tray or baking sheet, and oil it.
- Place the rings on the paper. Place a towel on top and cover with plastic wrap or a large plastic bag. Place the tray in the refrigerator and let stand for 8–10 hours.
- Set the oven to 230–250°C, convection.
- Boil 1½–2 liters of water. Drop one bagel at a time into the water, and boil it about 30 seconds on each side. Put it back on the tray. Do the same with all of them.
- Sprinkle seeds on top if you want. Bake in the middle of the oven for 12 minutes.
Notes
Make it vegan: Replace the egg with 3 tbsp aquafaba (45 ml).
Source: Maria Blohm, Långjäst och lättbakat