Bagels are yeast buns, characteristic of Jewish cuisine. They differ from ordinary rolls in that they have a hole and they need to be boiled briefly before baking. Thanks to prior boiling, they gain a hard and crispy skin and are soft inside.

They are tastiest right after baking. If you like to wake up early, you can prepare a bagel dough in the evening. Then we put them in a bowl, cover them and keep them in the refrigerator overnight. In the morning we make circles, give them a moment to grow up, throw them into boiling water, spread them with an egg, sprinkle them with seeds and put them to the stove! We guarantee that during breakfast they will spread out like... hot rolls.

Information for those who like and can sleep - cold ones are delicious too!
They have already stayed with us for good and we often bake them in the evening, put them on a grid, cover them with a linen cloth and go to sleep.



500 g of bread flour - type 750

30 g yeast

250 ml of lukewarm water

2 tablespoons of oil

1 tablespoon of honey

1 teaspoon of salt


4 liters of water

2 tablespoons of sugar


1 egg

2 tbsp white and / or black sesame seeds


Dissolve yeast and honey in lukewarm water, add oil.

Mix the flour with salt, add the yeast leaven and knead the dough.

Cover with a cloth and set aside in a warm place to rise for about 1.5 hours or until the volume of the dough is doubled. Then knead the dough again for about 10 minutes. After the dough is thoroughly kneaded, divide it into 12 parts and make a ball of each. In each ball, in the middle, drill a hole with your finger and by rotating the dough around the table, enlarge the hole until a "bun with a hole" is formed. The second way is to make a hole with one finger and then enlarge it... with two fingers.

Line a large baking tray with baking paper. Put the ready-made rolls with a hole on the floured paper on a baking tray, cover with a cloth and leave for 15 - 20 minutes to rise.

In a large pot, boil 4 liters of water with the addition of 2 tablespoons of sugar. Pre-boil the bagels for 3 - 4 pieces, 1 minute on each side, then transfer them back to the baking tray.

Preheat the oven to 200 ° C, smear the bagels with beaten egg, sprinkle with sesame seeds and bake for 25 - 30 minutes, until they turn golden brown.

Ready-made bagels can be served warm with butter or cold, just like everyday bagels with various additives.

Enjoy your meal!

also check

Homemade buttery pretzels


Wheat rolls prepared with the salt-yeast method


Rolled buns with poppy seeds, walnuts and oranges


Homemade Ciabatta - Italian wheat bread



add comment

Your email address will not be published.