Bagels

Ingredients for 1 servings:

• 500 g flour
• 21 g yeast
• 1 tbsp sugar
• 1 tsp salt
• 2 tbsp oil
• 300 ml water

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

Basic recipe, makes 8 pieces

Crumble the yeast into the flour and mix lightly. Add the sugar, salt, water, and oil, and stir or knead into an elastic dough. (This should take at least 10 minutes.) Sprinkle the dough with a little flour, cover, and let it rise for 1 hour. Lightly dust the work surface with flour. Line a baking sheet with baking paper. Shape the dough into 8 balls and then form them into bagels. (Here’s my method: Poke a wooden spoon handle through the center and widen the hole using a circular motion. It should be about 4 cm in size.) Place the bagels next to each other on the baking sheet, leaving enough space between them. Cover and let rise for 1/2 hour. Preheat the oven to 220°C top/bottom heat (200°C fan-assisted). Fill a wide saucepan halfway with water, add honey if desired, and bring everything to a gentle boil. Place two doughnuts at a time, top side down, into the boiling water, let stand for about 30 seconds, then flip and let stand again. Remove with a slotted spoon, let drain briefly, and place on the baking sheet. Brush with beaten egg, if desired. Bake on the middle rack of the oven for about 20 minutes until light brown.