Learn how to make soft, chewy bagels from scratch with a simple yeast dough. Boiled briefly before baking, these bagels develop a golden crust and a delightful texture, perfect for topping with seeds and your favorite spreads or fillings.
Ingredients extracted via AI
750 g plain flour450 ml water7 g dry yeast3 ČL sugar3 ČL saltoilbaking sodaeggsesame seedspoppy seedssunflower seedsbutter
Procedure generated via AI
Create a well in the center of the plain flour using your hands.
Pour 450 ml of lukewarm water (around body temperature) into the well.
Add 7 grams of dry yeast to the lukewarm water and stir gently with a fork to activate the yeast.
Add 3 teaspoons of sugar to provide a subtle sweetness and help the fermentation process.
Add 3 level teaspoons of salt and mix everything together.
Gradually incorporate flour from the edges into the liquid, stirring until a thick porridge-like consistency forms.
Knead the dough by hand for about 10 minutes, adding more flour as needed until it becomes smooth, elastic, and springy.
Place the dough into a bowl lightly greased with oil to prevent sticking.
Cover the bowl with a clean kitchen towel previously soaked in hot water and wrung out, then let the dough rise for about 1.5 hours, until it has doubled in size.
Once risen, turn the dough out onto a work surface and gently press and fold it to release air.