Perfect Bagels with Milk, Poppy, and Sesame Seeds

Delicate bagels with or without filling are a great addition to the table! Very tasty bagels. Today they are popular in many countries, especially the United States and Canada, and not surprisingly, they are wonderful either on their own or with filling. In the classic version, these bagels are served with soft cream cheese and lightly salted fish. Try it too.
cook time: 2h 30 min
Nora Vaughn
Perfect Bagels with Milk, Poppy, and Sesame Seeds

Nutrition Facts (per serving)

298
Calories
9g
Fat
40g
Carbs
10g
Protein

Ingredients (15 portions)

Basic:

Salt (no slide) 1 tsp
Sugar (1 tbsp. l. into the dough, 1 tbsp. l. in water) 2 tbsp
Wheat flour (may need a little more) 660 g
Milk (I have a mixture of milk and water) 300 ml
Eggs (+ 1 egg white for lubrication) 2 pc
Vegetable oil 35 ml
Sesame (optional for sprinkling) 2 tbsp
Yeast (fresh pressed) 20 g
Poppy food (optional for sprinkling) 2 tbsp
Flax seeds (optional for sprinkling) 2 tbsp

Recipe instructions

Step 1

Step 1
The ingredients we need, + we also need 1 egg white for greasing and, if desired, sesame seeds, poppy seeds, seeds for sprinkling the bagels

Step 2

Step 2
In warm milk (the milk should be warm, not hot!!) we dilute the yeast, add 1 tbsp. sugar and leave for 5 minutes.

Step 3

Step 3
Add vegetable oil and two eggs to the milk and mix.

Step 4

Step 4
Sift flour into a large bowl, add 1 tsp. salt, mix well so that the salt disperses throughout the flour. Make a well in the center and add the milk mixture. Mix the dough. Since everyone’s flour is different, you may need more or less flour, focus on the dough, it should be soft and a little sticky, but not liquid.

Step 5

Step 5
The kneaded dough must be kneaded well. Knead for 7-10 minutes, the dough should be smooth and tender, very soft and pleasant. Place the finished dough in a greased bowl and leave it in a warm place to rise for 40 — 60 minutes. The dough should increase in size by 2-3 times.

Step 6

Step 6
Knead the risen dough and...

Step 7

Step 7
Divide into equal parts, I divided into 15 koloboks.

Step 8

Step 8
Now letʼs form the bagels. There are two ways, the first is to make a hole in the center of the kolobok with your finger and then scroll it with your hands, thus enlarging the hole.

Step 9

Step 9
This is how you get a bagel.

Step 10

Step 10
But I like the second and simpler method, we roll each bun into a flagellum.

Step 11

Step 11
We connect the ends of the flagellum, be sure to fasten it well so that it does not come apart during cooking.

Step 12

Step 12
We leave the formed bagels to rise for about 15 minutes. We don’t need a particularly large rise. Meanwhile, on the stove, bring water to a boil in a saucepan, and set the oven to preheat to 220 C. It is better to take a saucepan if you have a low but wide one. Add sugar to the water, about 1 tbsp per 4 liters of water. l. sugar without a slide.

Step 13

Step 13
When the water boils, we put our bagels into it, a few pieces at a time (if the size allows) and boil for 1-2 minutes; it is advisable to turn the bagels over during cooking. The water should boil quite a bit, the heating should be minimal.

Step 14

Step 14
Remove the cooked bagels with a slotted spoon and place them on a baking sheet.

Step 15

Step 15
Grease the bagels with egg white and, if desired, sprinkle with poppy seeds, sesame seeds, etc. Reduce the oven temperature to 180 C and bake for about 20-25 minutes until golden brown.

Step 16

Step 16
Let the finished bagels cool and serve. Bon appetit.

Additional rubrics

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