Bagel Sunday Brunch

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For todays Brunch I decided to make some bagels, since they are really delicious to eat with almost everything. I tried to do them for the first time and they came out really good, so I’m going to share my recipe with you. You will need some time to prepare them since they have to levitate, but they are really easy to do.

For 8 bagels you will need:

1 1/4 cup warm water
1 1/2 tablespoon sugar
2 teaspoons of active dry yeast
3 1/2 cups bread flour
1 1/2 teaspoons salt
sesame seeds
poppy seeds
1 eggImageYou start by melting the dry yeast into warm water with sugar (let it soak for about 5 minutes). In the mean time mix flour and salt in a big bowl, then poor the yeast, water and sugar mix into the flour. Now you need to form an elastic dough, which is faster done with a mixer (you need a dough hook attachment) than by hand. Once you have an elastic dough form a nice ball and let it rest covered for one hour in a warm place.ImageOnce the dough has levitated place it onto a flowered surface and divide it into eight equal pieces. First make balls, then push your finger through the middle in order to form the center hole of your bagels.ImageLet your bagels rest for about 10 minutes once you have shaped them. Preheat the oven to 220°C/ 425°F. Then place them into a pot of boiling water for about 45s-1min per side. ImageBut your bagels on a baking sheet. Whisk the egg and one teaspoon of water before brushing it over every bagel. It will help the seeds to stick to it and will give your bagels a nice golden touch. Then sprinkle your bagels with some seeds, I used white sesame seeds and poppy seeds.ImageYou can store your bagels in airtight containers for a couple of days. The bagels are best if cut into halves and toasted before eating. Enjoy!ImageImageWith the bagels we had Darjeeling tea from Vrenis Teekanne Davos and some really juicy strawberries from Migros Sélection.ImageImageImage

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