Fresh baked Bagels

When you wake up early and want to surprise your wife or husband with some wonderfull bakework: why not make Bagels.
Bagels are in origin Jewish and the funny thing with them is that they are not only baked but they are also cooked.

Let's go:
You need 30g fresh yeast (or a packet of dry yeast)
2,5 dl handwarm water (37 degr. max)
2 ss oil
2 ts salt
50 g sugar
500g wheat flour
1 egg, beaten for glazing

Blend the yeast in the water (if using dry yeast, blend the yeast in the flour)
Bland salt, sugar and flour and pour the water in the middle. Make a dough of it and work about 10 min with it.
Put the dough at a warm place for 30-40 min.
Knead it again and make 12-24 pieces of it, depending on how big you want your bagels to be. Roll them to a ball and put your finger trough them so that you get a donutlike form.

 Let the bagels raise on a warm place, covered with a humid towel for about 15 min. Warm the oven to 200 degr. C

 While waiting for the bagels to raise, cook a big pot of water. Cook the bagels for about 1 min each.

 

When cooked, spread poppyseeds or sesamseeds over them, brush the bagels with egg and bake them for 20-25 min.

Look at those wonderfull small tasty breads!

BON APPETIT!