John Myers
Ingredients for 1 servings:
- 800 g flour
- 500 ml water, lukewarm (approx.)
- 2 packets of dry yeast
- 1 packet of vanilla sugar
- 2 tsp, leveled salt
- 6 tbsp oil
- Food coloring, baking stable (food coloring pastes are best suited here)
Instructions
Working time approx. 40 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 35 minutes
Makes 10-12 bagels. The mixture should not be hot, just warm. First, dissolve the yeast in a little lukewarm water. Then, put the flour in a bowl and make a small well in the middle. Pour in the yeast and cover the well with flour. After about 10 minutes, knead everything with vanilla sugar, salt, and the remaining water. Once everything is roughly kneaded, add the oil and continue kneading until the dough starts to pull away from the sides of the bowl. Then, divide the dough into as many pieces as you want and color it. This can take a while with yeast dough, so be patient. If you like, you can also flavor the individual portions at this point, for example, with fruit flavoring. Then, place each dough in a bowl and cover loosely with cling film. Let it rise for 1.5 hours. After this time, flatten each layer of dough slightly, roll it out a bit, and layer the colors on top of each other. Once you’ve done that, press the layers together a little more and cut 1.5-2 cm wide strips. Twist the ends of these strips in opposite directions and form the bagels. Next, bring lightly salted water to a boil in a large pot and add the bagels, one at a time. They should then be pre-cooked for about 1 minute on each side. Then place them on a baking sheet lined with baking paper and bake at 170°C (top/bottom heat) for 20-25 minutes.
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