Bagels

Ingredients for 1 servings:

• 230 g flour (type 550)
• 100 g flour (whole grain spelt), alternatively ground 6-grain mix
• 1 tsp dry yeast
• ½ tsp sugar
• 1 tsp salt
• 175 ml milk
• 25 g butter, soft
• 1 egg(s)
• 3 tbsp water
• 1 egg yolk

Instructions

Working time approx. 40 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 40 minutes

for breakfast using the ‘overnight’ method

In the evening, knead the first eight ingredients into an elastic dough. The ingredients can be cool—so milk and eggs can be fresh from the refrigerator. The butter should be soft so it can be kneaded in. Shape the dough into a ball and place it in a lightly floured bowl. Cover tightly. A yeast dough with a tight-fitting lid is best so the dough doesn’t dry out during the resting period. Chill the dough overnight (in the refrigerator, but a really cold cellar will do). In the morning, preheat the oven to 200°C. Divide the dough into six equal pieces and shape each piece into a ball. Using the handle of a wooden spoon or your finger, make a hole in the center and enlarge it with circular movements until even rings are formed. Let rest for five minutes. Meanwhile, fill a large pot two-thirds full with water and bring to a boil. Place two bagels in each and let them sit for about 30 seconds. Then turn them over and let them sit for another 30 seconds. Remove with a slotted spoon, drain well, and place on a baking sheet lined with parchment paper. Whisk the egg yolk with 3 tablespoons of water and brush the bagels with it. Place in the preheated oven and bake for about 20-25 minutes until golden brown.