Bagel
Tags:
alcohol-free
lactose-free
vegetarian
Description
Biegel? No, the delicious dough curl with the distinctive hole in the middle is pronounced Beeeegel! In the meantime, this versatile pastry has also become a permanent fixture in German bakeries. It is justifiably popular because you can conjure up all kinds of different variations.
Time to bake them yourself and get creative! The basic recipe can be spiced up in any way you like. Dried tomatoes, herbs, grains, onions...try it out! And if you top them with delicious toppings, then nothing stands in the way of the perfect taste experience.
Zutaten für
For the douogh
250
g
wheat flour
20
g
yeast, fresh
2
Teaspoon(s)
sugar
0.5
Teaspoon(s)
salt
1
Tablespoon(s)
oil
150
ml
water
1
egg
sesame or similar (to sprinkle)
Preparation
Prepare the bagels
1
Make a pre-dough with flour, yeast, water and sugar and let it rise for 15 minutes.
2
Add oil and salt, knead a smooth dough and let it rise for 60 minutes.
3
Preheat the oven to 180°C convection oven.
4
Divide the dough into equal portions (approx. 110 g) and form rings. Cover and leave to rise in the tin until they rise slightly above the edge of the tin (about 20-30 minutes).
5
Brush with egg, sprinkle with sesame seeds or similar if desired and bake for 15 minutes.
Zutaten für
For the douogh
250
g
wheat flour
20
g
yeast, fresh
2
Teaspoon(s)
sugar
0.5
Teaspoon(s)
salt
1
Tablespoon(s)
oil
150
ml
water
1
egg
sesame or similar (to sprinkle)
