⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.
The bagel originally comes from Poland. With this recipe, you can prepare your bagels, store them in the fridge, and eat them freshly baked for evening snack or breakfast.
Ingredients
- 300 g cold water (3 dl)
- 10 g fresh yeast
- 1 tbsp granulated sugar
- 1 egg
- 1½ tsp salt
- 550 g special wheat flour (vetemjöl special) (9 dl)
- flavorless oil for the parchment paper (e.g., rapeseed oil)
- seeds to sprinkle on top (optional)
Instructions
- Weigh up the water in a bowl and stir the yeast into it. Weigh all other ingredients, pour straight from the package and zero the scale between each ingredient to save on dishes.
- Knead the dough in a stand mixer for 5 minutes on the lowest speed. If you knead by hand, double the time. Be careful not to add more flour to the dough than the recipe indicates.
- Cover the bowl with plastic and let the dough rest for 1 hour.
- Turn the dough out onto a lightly floured surface and divide it into 8 parts weighing 100–110 g each.
- Roll the dough pieces into round balls, press a finger into the middle and work out the dough into a ring. Alternatively: roll out the dough piece so it becomes long enough to reach around your hand at the knuckles, and press the ends together so a ring forms. Place the seam against the surface and roll back and forth so the ends are pressed together further.
- Place a piece of parchment paper on a tray or baking sheet, and oil it.
- Place the rings on the paper. Place a towel on top and cover with plastic wrap or a large plastic bag. Place the tray in the refrigerator and let stand for 8–10 hours.
- Set the oven to 230–250°C, convection.
- Boil 1½–2 liters of water. Drop one bagel at a time into the water, and boil it about 30 seconds on each side. Put it back on the tray. Do the same with all of them.
- Sprinkle seeds on top if you want. Bake in the middle of the oven for 12 minutes.
Source: Maria Blohm, Långjäst och lättbakat